Thought I might have remembered wrong, so I just googled and read a description, "full tang blade with single bevel". That gives you a cross section like a chisel, hence chisel grind. That's also why I refered to sharpening them correctly. You sharpen them just like a chisel, the whole bevel to the stone, just like a chisel. Very small secondary bevel. Just enough to remove wire edge. So your pretty knife isn't so pretty after you sharpen it, if that matters to you.

It's also a flat grind, not concave or hollow grind which is most common grind on knives because it's easiest and, IMHO not a very good grind profile either on a utility type knife. Flat or convex (like an apple seed) will hold a sharp edge much longer all other things being equal.