Tanto blades are to me just like anything else, with the exception of a flexible boning or fillet knife, I used a kershaw brawler in my old produce job back in 2013 for everything, produce cutting, box cutting, tire wraps, pallet plastic wrap, you name it, plus the produce that's packed in ice come in boxes that are coated in wax to discourage deteriorating, the wax on these boxes were great for knife sharpening, you'd do it as you would strop, not exactly sure what it did to the knives, but dulling knives cut much better afterwards, back to the point, the tanto knife worked well, even with produce debris working it's way into the liber lock and pivot area, it got gritty but the lock never gave out, I ended up losing it. I never felt like the tanto shape hindered anything. A knife is a knife