Moran
edge 
Convex
edge
The Moran Edge
The currently hot blade grind among custom knife makers is the Moran Edge. This is named after Bill Moran, who popularized it on his now classic knives . Bill calls it an apple seed shape. This is a slightly convex profile, extending to the back of the blade, with the radius of curvature becoming more acute toward the edge. This seemingly gives the best possible edge. The slightly wider angle at the edge gives the effect of a micro bevel. The smooth transition to the nearly parallel sides of the blade causes minimal resistance moving through the medium being cut. The edge can be made very keen, but is still durable.
The disadvantage to this profile is the resharpening. You really need a slack belt sander or grinder to maintain the edge. (Bill Moran can do it without one, but most people use a grinder to form and maintain this type of blade.) Successive conventional resharpenings result in a progressively blunter edge. If you're the type who uses a prize blade and want the best possible edge, this is the best choice.