The classic Japanese tanto shape has the point exactly inline with the spine of the blade, and has a graceful belly curve. Most tantos seen on the American cutlery market are the Americanized tanto format. Like the Japanese tanto, the Americanized tanto has a high-point in-line with the spine. A flat grind is applied to the point, leaving it very thick and massively strong. The front edge meets the bottom edge at an obtuse angle, rather than curving to meet it as in the Japanese tanto. There is a separate grind applied to the bottom edge, often a hollow grind to leave this edge extremely sharp. Other tanto formats have become popular also, and modifications such as clipping the point or applying a chisel-grind are often seen.