Performance of flat grind vs. hollow

[Mark Schmitt]

For a given width of blade, other variables
held constant (blade thickness, "sharpness",
etc.), which will pass more easily through
deformable media (meat, soft fruit, Jello):

A deep, full-height hollow grind or a full-
flat grind?

Only cuts which require the full X-section of
blade to pass through the media allowed...

Any opinions out there?
Does anyone know of a commercially available
knife which is offered in flat AND full-hollow grind versions?

Thanks,
Mark