I assume we are past the common chopping tool, the axe.
The Khukuri [three syllables] (AKA, misleadingly, "kukri") is a chopping knife. It is 1/4" or more thick with a full convex grind (like a proper axe) and weight forward. The bend in the blade pulls the "work" into the blade when chopping in the same fashion that a properly set-up axe does. Traditionally, it is deferentially hardened so the unhardened spine can absorb the shock of chopping impacts. Many tools called khukuris by large U.S. companies are not.
The bolo, parang or golok chop pretty well but are a compromise chopping/slashing tool.
Other large, sturdy knives can shop - typically less well than tools optimized to chop.
Batoning can be done with any reasonable sturdy knife as it is less stressful than chopping, but sturdier knife is more likely to survive excessive force (Some just smash thre H### out of them.) or poor technique. A longer blade allows longer cuts when batoning.
