I first encountered this type of grinding on slicing knives that were called Granton slicers. We sold a lot of them in 1980s in the cutlery store to buffet type restaurants like King's Table, which was a popular chain of restaurants in those years. Below is the modern version of the Forschner/Victorinox slicing knife which was used by buffet restaurants of the 1980s to slice large cuts of ham and roast beef.
The Santoku pattern of Japanese chef knife was still a couple years away, and even then the first ones we got at the cutlery store were flat ground.
I asked the Henckels salesman what was the purpose of these "dimples" ground and to the blades? He said the old name for it is called "Granton" style, (perhaps named after the inventor), but he said what it really is is a double hollow grind. If you look at each of these dimples you notice there the dimple on the opposite side is staggered so that the ones on the front side are between the ones on the backside. The purpose of this the salesman explained is so that as the edge of the knife gets thicker, as the knife it sharpened up the blade, these offsetting double hollow grinds actually thin the blade out to compensate for the blade getting thicker as it is used up. Once they get into that double hollow grind they have a very thin cutting-edge, far sharper than the knife was when it was new!
One of the favorite patterns in our kitchen is a Santoku that has the double hollow grind. It has been sharpened until the edge is now in the double hollow grind and it is very very sharp!
I haven't noticed the double hollow grind helping with food not sticking to the blade, even though I use a double hollow ground Santoku every day to make a sandwich, I do not use it to cut cheddar cheese because it still sticks to the blade.
The Granton style of double hollow grind, as far as I know, was introduced on large knives used to slice large cuts of meat into thin uniform slices. Due to the fats and most meats, they usually do not stick to the blades of slicing knives. My understanding is that the Granton style of double hollow grind was invented to give and keep a sharper edge for slicing meat.