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I suppose part of the difference might be the types of food the Japanese prepare compared to the foods I'm more accustomed to. Large hollow ground knives should work well enough on small pieces of softer foods like fish and small vegetables. But on large vegetables that are firm like onions, radishes, or carrots (and cheese) the hollow grind can cause the veggie to break off before the cut is finished. Not the end of the world but not good in professional food prep. Wet veggies like tomatoes tend to firmly adhere to the curve on a hollow blade and can be a bit harder to get off the blade than when they stick to a flat blade. Chisel grinds work well for some operations but can be a challenge on others. Those are some reasons why we don't see hollow ground large kitchen knives in my country but, of course, most any design will work if you master its use ...
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