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.