I agree with you KWM. I think of it as more of a sheepsfoot or very drop point knife. However, the "tanto" concept is really coming from the grind, which brings the full thickness of the steel very near the tip. The knife has a kind of armor-piercing feel to it, given the blade thickness and compactness.
Since I live in California, I did not have to top sharpened, which Bob normally does, I just had him leave it as a false edge.