Some considerations are due here.
FACT
First, the so called "Tanto" point has nothing to do with "tantos" which had usually a hira-zukuri or shobu-zukuri type of point, that is a "knife" point.
FACT
The supposed superiority of a "tanto" point in piercing is pure fiction.
The "tanto" point, or shinogi-zukuri (or certain forms of kiriha-zukuri) was
never intended for stabbing by those who invented it, but was used only on blades made primarily for CUTTING.
On blades made primarily for thrusting/stabbing the japanese used... guess what? Yep! Spear point or laurel leaf point.
The same used through six thousand years of metal working history to pierce armor and their occupants.
Sure, a tanto point is sturdier. A hammer is even sturdier, got the point?
The chisel grind has always been used on blades meant to cut
thin slices of soft material, such as meat or evgetables.
"Thin" being the keyword. you may well get a thinner edge without compromising blade thicknes using a traditional grind by simply varying the grind angle.
Moreover, a properly sharpened traditional ground blade can cut through meat in a ghastly way.
So: does a chisel grind cut better? Undoubtedly does, compared with a traditional edge ground to the same angle.
Does it make a difference? Historical evidence seems to say "no".
Moreover, a chisel grind will compromise a knife for generic use.
My informed opinion, based on the study of blades through thousands of years of history, in different cultures throughout the world, is that the best shape for a combat knife whose purpose is defense or offense, is that of a laurel leaf or spear point shaped knife with a properly sharpened, plain, double ground edge.
That adopted (brought to the extreme and in a very specialized way) by the Fairbairn Sykes dagger, considered by most the ultimate fighting blade.
The same blade shape will be useful also in everyday chores.
As for fancy tests like stabbing sheet steel or cutting nails, if they succeed they just prove that a tempered high carbon steel blade can cut soft steel (what a surprise

) and, if they fail, just prove that a knife is not made to stab sheet steel or cut nails (what a surprise again

)
This said, even if a knife adopts some features that are not all they say to be, it doesn't mean it's all hype. For what I know Emerson knives are very well built, with top notch materials and heat treatment, and will last a LOT of time.
Balance, how the knife feels in your hand and overall quality are far more important than bullshit like "tanto" point or "chisel grind".
I don't like tanto points, I don't like serrated edges, I don't like chisel grind but, guess what, one of my most faithful heavy duty knives is an Extrema Ratio Fulcrum which has a tanto point, half serrated edge and partially chisel ground edge, the fact being, quite simply, that it's one of the sturdiest, more practical knives I ever owned, which balances marvellously and whose grip perfectly fits my hand.