Here it is:
http://www.bladeforums.com/forums/showthread.php?t=498904
See in particular kuribo comments and my questions to him.
"A tanto is defined in Japan as a blade with a cutting edge less than 12 inches in length, with hamon and hole through the tang."
"...The definition of a Japanese sword by the Japanese government is as I listed above. "tanto" simply means "short sword". It is all about length, i.e., less than 12 inches is a tanto, though it also means that the blade has a hamon, mekugi-ana, etc. as that is the requirement to be considered a nihon-to, or Japanese sword..."
"...There are variations based on blade shape and/or mounting style. For example, a yoroi-doshi is a thick tanto made for piercing armor. The aikuchi is a tanto blade in a mount without a guard (tsuba). You can't really call anything without a hamon or mekugi-ana a tanto. The blade you are discussing is simply a knife, not a tanto. Of course, you can call it a "modern tanto" if you want, but it does not meet the Japanese definition. In Japan, a knife is a "hocho", or, for something of the modern variety custom made like this blade, they call these "cutomu naifu" - custom knife!..."
etc...
This is my sources and I tend to belive him more then like some marketing drone talking about penetration tip and knife made out of broken sword...
Thanks, Vassili.
P.S. Thanks for your search link - it does work pretty well!