Gauchos, the South American cowboys of Argentina, Uruguay and Brazil, carry these traditional knives on their belt. Gaucho knives are used for cowboy work (cutting rope, killing and skinning cattle), as well as for cooking meat on the grill. My husband was given this gaucho knife when he visited Uruguay. He was told not to wash it with soap and water (just to wipe it off), and to keep it oiled to prevent rust. Not being a gaucho, he tends to use it when he's el asador (the person in charge of the grill). El asador uses a knife like this to test for doneness, turn the meat, serve it onto plates, etc.
Gaucho knives (cuchillas criollas) have a special leather sheath with a clip (like a cell phone case), so that they can be worn under the belt, behind the back. There are many different kinds of gaucho knifes, including beautiful antique ones made of gold and silver. One of these handsome knives and a book about South American BBQ would make a fine father's day gift, especially for the avid asador.