I'm sure the answer varies, but I have always thought for raw meats/fish you want a refined, polished edge. Something that leaves the surface smooth and glossy. For veggies, sausage, cooked meats, anything with a crust or skin to go through a toothier edge would be better. I don't know which is preferred for cutting sushi rolls though as you could be cutting through saran wrap, nori, rice, fish, and veggies. lol I would think toothy if for no other reason than to get through the saran wrap (if used), but I am no sushi chef.
Personally I like an edge with some bite to it regardless (meat or veggies) as opposed to a mirror shine on the cutting edge. Then again I am not making sushi and am not too picky with the cut area of my meats. lol