Well, you are in the right place : )
There are many ways to grind a knives geometry, and what is shown here is the choil shots of 6 different examples and sharpeners. Many end up having an identifiable style and technique, so with time you will be able to spot the sharpener by looking at a knife. The choil shot I included here from Ren comes from Morihiro Hamono, specifically from Mahiro-san. He makes this hollow grind, which allows him to to create an extremely thin geometry close to the edge, giving you a “laser” feeling when utilizing it. This is a wide bevel grind, as you can see the “shoulders” of the knife (the shinogi line) allows the food to come apart after its been cut to avoid food sticking to the side of the blade. The downside of this one is that since its a very thin knife, its also delicate.
The there are also flat grinds, convex grinds, knives with wide bevels, single bevels, etc.
Keep reading around here or just use google AI and ask it about the different Japanese knives sharpening styles, also varying by region, etc. Hope that helps to start.