Large knife, that varies in its shape but usually resembles a rectangular-bladed hatchet. Largely used as a kitchen or butcher knife intended for hacking through bone. The knife's broad side can also be used for crushing in food preparation.
Chinese Cooking knife
The Chinese Cooking knife is the rectangular-bladed, all-purpose knife traditionally used in China, and many other Asian countries to prepare a variety of meats, fish, and vegetables. After the world war II, made-in-Japan knife began to surface in Japan and recently in Asian countries.