I would go with the tantō style tip in a BC knife, as tantō style blades are known to have very durable points. A pointed blade can be useful sometimes, and unless you try really hard, you are unlikely to puncture anything with it. I have an Ocean Master Beta Titanium knife with a "blunt" tip because the blade is long enough to be used as a pry bar and I didn't want to break the tip off my Ti knife. In the case of a BC knife however, get a pointy one so you can spear sliced apples and stick lunch meat during your surface interval.
Sadamune
Sadamune
