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Probably not a huge difference in use I guess, and it does on how deep the belly of your knife is on how the angle differs along the blade.
A santoku won't change much, but a more western chef's knife will.
The top & belly are going to effectively have a finer angle - which probably works for finer cutting. Not sure I'd want it on a boning knife, say, as it would just lose the edge all the time.
NotThamesWater
true - but wonder how much difference that makes when in actual use... you could also shift the knife a bit on the block when doing the very end piece so it addresses your issue. the magnet seems strong enough to allow that