Traditional Tanto blade question

Neither. Traditional tantos have similer blade geometry to traditional katanas, which are convex.
 
I don't think that is correct. According to this link http://www.swordforum.com/sfu/japanese/americanized.html,
americanized.gif

it seems to be flat ground. I read the FAQ's and the convex grind seems to be like an american tanto, with one grind for the bottem edge of the blade and a separate grind for the front edge-to-tip of the blade. The Convex description in the FAQ's seems to match the middle diagram in the link above.
 
While it looks flat, the grind on my old sword is slightly convex - not flat. When I make a "traditional" tanto blade though, I do a flat grind. That does not mean it's authentic, just the way I do it.
 
The way I understand it, most Japanese blades had a convex grind as this is how they were sharpened. So the hira-zukuri example shown would have a convex grind that goes all the way up to the spine; the shinogi-zukuri would have a convex grind that goes 2/3 the way up.

As to your first question, were you really asking if traditional tantos were hira-zukuri or shinogi-zukuri? :)
 
In the study on Nihonto, there are many different styles of Japanese blades, tantos, and otherwise. I doubt you can go wrong with any grind on a tanto. tsuba, habaki, and menuki... now that's a different story, but grinds have all been covered by the great makers in Japan already. Make what you think looks good, and I am sure it will fit some particular style.
 
all tantos are convex, but some may feature a ridge on the spine (for strength).
 
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