You can do a large diameter hollow, or ramp the hollow larger with quite a bit of effort. Hollow grinds are useful for peelers and the reverse sides of single bevel japanese blades, but only when the wheel is large. You can also do an s-grind which was popularised by Robin Dalman.
But on the balance of probabilities a very flat convex will be the best geometry for a general purpose kitchen knife...
Stiff veg and hollow grinds are not fun... and if you do a hollow thin enough for a good kitchen knife - it could wobble easily in some of the tougher kitchen duties...
O1 is a fine choice - but the nicest patina for me on it is cutting a good amount of fatty meat first and a good polish before that, the. You laya foundation of nice colours and passivation