This is the exact knife that I am curious about. It is a funayaki. I am guessing that it is a double bevel as it says its from the Tosa Region. So if it is double bevel then what is the complex grind? I know about the single bevel knives and they're interesting grinds and was looking at a couple of single bevel funayakis as well.

Edit: Forgot to add the link.
http://www.chefknivestogo.com/tskakufu16.html