The point tips have their roots in roman swords. The gladius started out with a flat edge that was sharped across the flat edge and no edge on the sides, much like a chisel. They were hammered flat as bar stock about a quarter inch tip with the end whacked on an angle. It takes six weeks to train a piker, it takes six years to train a swordsman, but the roman legion could train a raw recruit picked up in spring by july or august how to use a pike and gladius to fight with. The pikes sixteen feet long wood with fire harden points, and the gladius an aluminum bronze blade with twisted handle of the the hilt wrapped in leather. The blade about two feet long could be sharped with a rock broken in half and polished to long like gold while when it was driven into the wounds it made left spalling of toxic metal. Pretty sure 1b and 1c are the result of those being refined into a chopping blade. 1a is the basic tip heavy cleaver every chef knows. so likely due to the effectiveness of cooking with a steel 1a, people kept experimenting with the shape and blade. There are few blades left in museums that are 1a with a much tighter curve to the front but still have the re-enforced flat spine.



Then there are all the blades that got got reforged to make fire arms that wiped out most of the effective steel blades so that many of the blades found were blades too warped by combat or bad casting or forging or in broken pieces that got tossed in mass graves that were due up by people fighting off all the roving armies that happened during the dark ages.