Egg Heeled Wednesday Shoe

Yumurta Topuk Çarşamba Ayakkabısı is a traditional shoe type produced in the Çarşamba district of Samsun province in Türkiye for over a century, based entirely on craftsmanship. Its earliest production dates back to the 1900s. It gained widespread popularity in the 1930s and became closely identified with the region from the 1950s onward. The term "Yumurta topuk" refers to the shoe’s wooden heel, approximately 35 mm in height, which over time evolved into the defining characteristic that gave the product its identity. ^【1】

^{Yumurta Topuk Çarşamba Ayakkabısı} (AA)

The egg-heel design was introduced to Çarşamba in the 1950s by Zileli Osman Usta, inspired by traditional wooden clogs and rubber soles. ^【2】 The leather was crafted as a single piece in a slipper-like form and shaped without seams. This seamless, ornament-free, and “flat” design became a cultural symbol aligned with the shoe’s külhanbeyi identity. Production began to be carried out on order from the 1980s, and by the 1990s the term “yumurta topuk” had become firmly established among the public. ^【3】

The Çarşamba shoe is entirely handmade. Calfskin or goat leather is preferred, especially for custom orders. The upper is glossy, smooth, and lined. There are no seams on the upper; the toe area is stiffened with a last to create a slender, elongated shape. The shoe is worn by stepping into it; the leather’s ability to stretch and return to its original form enables this wearing method. The heel cap is made of black or brown plastic and is secured with heel nails.

^{Yumurta Topuk Çarşamba Ayakkabısı} (AA)

The production of the Yumurta Topuk Çarşamba Ayakkabısı takes approximately one week and consists of several stages based on skilled manual labor:

1. Pattern and Upper Preparation: A pattern corresponding to the shoe size is placed on the leather to cut the upper. A strip of leather called fileto is prepared for the back section. A waterproof fabric lining is created and then thinned by trimming the fileto and lining.
2. Joining the Upper and Lining: The lining is sewn onto the trimmed area; adhesive is applied to bond the upper and lining together. The piece is then shaped by sewing, and the fileto is attached to the back section.
3. Lasting and Drying: A sole base made of kosele is inserted into the last; the upper is placed over the last and a toe last is inserted. The upper is nailed to the sole, adhesive is applied, and the shoe is allowed to dry. This process can be completed in 10–15 minutes using modern ovens.
4. Sole and Beldemiri Application: The nails are removed; the upper is reattached to the sole with adhesive. The beldemiri, a reinforcing strip, is placed in the center of the sole base. The kosele sole and beldemiri are joined and hammered together.
5. Stitching and Heel Assembly: The underside of the sole is scraped to create a bonding surface; the heel is sanded and glued to the sole, then secured with nails. The last is removed, and the upper, sole, and sole base are stitched together using waxed thread.
6. Planing and Polishing: The heel and sole edges are smoothed, painted, and polished with rotating brushes. The underside of the sole is sanded to improve paint adhesion and prevent early water absorption. The sole is polished, then the mostra sole base is glued to it; the shoe is now ready for use.

^{Image from the Production Stage} (AA)

Both technical tools and structural components are essential in the production of the shoe.

• Technical tools: Hammer, danalya, kerpeten, wheel, filo, rasp, neoprene.
• Structural materials: Single-piece calf or goat leather upper, lining fabric, toe last, kosele sole and sole base, beldemiri, wooden heel, heel cap, heel and mounting nails, wooden nail, kasaburuk, mostra, wooden last, fileto.

On 09.10.2020, the Çarşamba Municipality officially registered the product with a geographical indication. All stages of production must take place within the boundaries of Çarşamba district, Samsun province. The shoe’s original design, production technique, and cultural context are directly tied to this geographical area.

When worn with white socks, grey trousers, a vest, and an eight-pointed cap, the shoe has become part of the “traditional young man’s identity.” Thanks to the efforts of local producers, the product has also been introduced to European countries.

Monitoring is coordinated by the Çarşamba Municipality with the participation of relevant trade chambers and professional associations. Material quality, production techniques, and geographical indication practices are regularly inspected. Cultural continuity is maintained through a limited number of master artisans.