A sharp edge will tend to cut in line with the angle of the edge. That is, if the blade is sharpened to a 20 degree angle then the direction the blade will tend to cut will be in a straight line, with 10 degrees on each side of the axis. think of it as an arrow, the point is the edge and the point tapers away from the shaft at 10 degrees on each side. The shaft is the blade seen vertically. The problem that I have with those sharpening methods that resemble chisels, flat on bottom, all angle on top or side if a knife blade, is that the edge doesn't know that it is out of line with the blade and will want to cut in the direction of the middle of the angle. Now if it is a chisel and you are removing wood, this is great because with the flat down, the edge will tend to cut into the wood and if inverted the edge will just shave along the top of the wood, not digging in. But when used on a knife blade and trying to cut meat, the blade will try to cut in the direction of the angle and result in trying to cut in a circle rather than a straight line. I can see some use of the one sided bevel for skinning an animal- keeping the flat away from the hide so the knife would be inclined to cut away from the hide, therefore having a lesser tendency to nick the hide- but since there are two sides to the animal the user may need two knives with reversed bevels, or change directions to keep the flat away from the hide.
I use a few Japanese knives. Some, like debas and nakiri, have a single edge chisel grind and are for specific tasks. My favorites simply have an asymmetrical edge with say 20% left and 80% right of center. These compensate for being really right handed and also allow you to perform tasks similar to single edge knives. Filleting tomatoes to make a concasse is much easier with thin Japanese knives over thick German or French ones.