That’s the type I usually call a spatula, but others in the US might call it an offset turner (due to the steeper handle angle). I like the square end on it so I can better chop up ground meat when frying it. I also have spatulas that are like the classic Rubbermaid one, often used when mixing things in a bowl or pan and I need to scrape the sides. And I have a few of the small ones (like the ones in @Jeff_AZ 's second photo) for serving desserts. In the US, a “fish spatula” is more the style of this photo, presumably named because it’s easier for turning fragile fish.
I have this one, and it’s not bad. It’s an OXO brand one.
