This term describes a blade shape pioneered in America during the late '70s where the cutting edge of the blade transfers to the knife point at a crisp angle between 30 and 70 degrees rather than a smooth curve. The design allows for a secondary cutting edge after the angled transition, but reduces the knife's functionality when a smooth cut or higher rate of penertation is required. This is due to the angular style and the thus increased surface area respectively. In practice the difference in performace between two similar tanto and plain edged styled knives would probably be negligable, and the style is popular within its markets.

Although suggested in the name, there is little resemblance between a tanto styled knife and the traditional knife worn by samurai of the same name.