Kiridashi bevel angle?

I'm thinking a lot of the "angle of this type" is a more modern understanding of numbers, geometry & trig functions. Since traditionally knife making, sword making & tool making was handed down from master to pupil over many generations, each master had his personal way of working to establish what was "correct" for his style of blade or tool. I'm sure there wasn't a set universal standard applied to each blade, or even type of blade, but it was more a choice made over many generations which was considered the proper working edge by the master or craftsman, which made things correct and suitable for the task at hand.
 
What I am saying is that if you draw a right triangle .500" high as side "B", and .125" on side "a" , angle "a" will be 14°. No technique or age old secret will change that except a tiny secondary bevel. If 14° is suitable, then a true chisel grind is good. Otherwise you will have to make a secondary bevel.

Convexing the edge will strengthen it a bit.
 
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I've made a ton of kiridashi and have never actually measured the angle of the bevel.

I always add a secondary bevel, so the primary bevel angle can be very low.
 
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