Fighting knife the Kukri, a broad-bladed, curved general-purpose cutting tool and weapon with Indian origins. In other countries the machete or Filipino Bolo were often used as fighting knives by indigenous military or paramilitary forces. Colonial powers that encountered these general-purpose weapons used as fighting knives during a military campaign occasionally adopted them in turn for use by their own military forces, as exemplified by the U.S. Army's Model 1910/17 "Bolo" brush-clearing knife, which would be later pressed into service as a fighting knife in both World Wars. In World War I, military use of the fighting knife saw the introduction of
Kitchen knife in Tokyo the "tako hiki" has a rectangular end. The "tako hiki" is usually used to prepare octopus. A "fugu hiki" is similar to the "yanagi ba", except that the blade is thinner. As the name indicates, the "fugu hiki" is traditionally used to slice very thin fugu sashimi. The length of the knife is suitable to fillet medium-sized fish. For very large fish such as tuna, longer specialized knives exist, for example the almost two-meter long oroshi hocho, or the slightly shorter hancho hocho. Nakiri bocho and usuba bocho are Japanese-style vegetable knives. They differ from the "deba bocho"