Frozen food knife?
This design of this knife reminds me of the saying I first heard from my Dad, " a finger for every nose"
first shun looks more like a spanish fish knife to me
I would use the rollie pollie one for mincing garlic I suppose. Pastry chef where I work has the exact same knife shape, only the Myabi version. I've never really tried it. What is the intended use on that top Edo?
All you need is a wooden bowl to cut in.
The top Edo looks like an accordion cutting machine...maybe handy for making fancy garnishes?