Kind of depends on how thinly the edge is ground prior to sharpening IMO.
If the edge is ground extremely thin (ie the sharpened bevel is actually just a barely visible micro bevel) the hollow ground edge will cut better, but not hold up as well to heavier use. Great as a skinner, but for other chores... ?
If the edge is left thicker and the sharpened bevel is more pronounced (like in your knives above) there is little difference IMO.
For skinning and cutting up work, I doubt there'll be a difference in the two knives above. Slicing cheese would be a different story