Combat knife for battlefield use by US troops, with approximately 1,058 knives additionally subcontracted to Northampton Cutlery Company in Springfield, Massachusetts to meet wartime demand. In the 1950s Randall would adopt the general pattern of the Bowie knife for several of his fighting knife designs. The majority of military forces today have largely standardized the types of combat knife issued to soldiers. The Chilean Commando forces, for instance, are trained in the use of the Corvo, a traditional Chilean military weapon. The Gurkha regiments favor the Kukri, a broad-bladed, curved general-purpose cutting tool and weapon that more closely resembles a machete or
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"