They can be finely bevelled or heavily bevelled, that is, less or more rounded in profile.
The Japanese concept for this is "Hiraniku" and literally means "edge or surface meat".
A sword with good "meat" (Niku) has a robust and strong edge. In blades with little or no hiraniku, the edge is weaker. The degree of Hiraniku largely dictates the blades cutting power.
Width: 1 inch
Steel: 1095 High Carbon Steel RC-57-58
Finish on blade: Powder coat
Sheath: multi-positional kydex offering 40+ (plus) different carry positions.
Shadow Tech Knives makes perfect knives and even better sheaths. Sheaths make the knife usable, and to me are as important as blade and handle design. If a knife does not have a good sheath, then I don’t buy it. The Wolf is good for every day usage because the blade is not too long, it is lightweight for its size, and it is extra strong. It can be used for slicing and chopping food, I easily hold the handle extended off the edge of the counter and cutting board.