My first good tanto was a small Cold Steel 3" blade. Being Cold Steel, it was a double hollow grind, not a chisel. Like a wharnecliff, the straight cutting edge was very precise, and the small front edge was especially handy for office work.
I just used a Severtech auto tanto, double flat grinds, to shave the old labels off a box. Again, precision with that straight front edge.
I don't care where it came from as long as it works for me.
The original Japanese tanto looked more like a puukko, a straight-backed knife with a parallel edge that curved up sharply to make a point. The American modification is too widespread for me to believe it is nothing but hype. Too many people find it useful -- you don't fool that many of us for that long a time.
Look at the relative lengths of the Japanese combat cutlery: a long katana, a medium length wakizashi, and short tanto. It seems logical to have a utility length, even if only as a camp knife -- soldiers do spend a lot of time away from the comforts of home.
Chisel grinds are also useful in their own ways. They work fine on chisels!
Japanese kitchen knives also use them for very thin cuts, but the chisel grind has to be on the side of the strong hand holding the knife and the flat on the side of the hand holding the meat or fish or vegetable to be cut.