There are quite a few Japanese versions of Japanese, "cleaver" style knives going beyond the two brands mentioned here. Many, if not most of the big name Japanese makers have at least one model, and quite a few have many. The Japanese name for the style is chukabocho. For what it's worth, nearly all chukabocho that you'll find are MUCH better made than Chinese made knives and are significantly more expensive.
If you just want to dabble to see if you like using one, the CCK knives are very good. The standard Chinese style knife in this country are made by Dexter and are usually referred to as Green River -- which is the location of the plant where they're made. They're not competition for better chukabocho, but Green Rivers are well made. Most of the Chinese knives, including CCK, are crude by comparison.
You've probably noticed that I've been dancing around the word "cleaver." That's because there's a difference between a Chinese knife meant for ordinary prep, and the heavy sorts meant for chopping through bone. Because there's so much metal required to make their wide bodies, the knives are inherently heavy and you want to go as light or almost as light as possible for something you'll use for a lot of prep. So make sure you're buying the right knife for your purposes.
Some people absolutely LOVE them. I never felt the need to move beyond an ordinary, western style, chef's knife (or gyuto), but a friend convinced me to try a Green River for a few weeks, and I've also played with a CCK and a Masamoto. I didn't like them at all, but that shouldn't mean too much to you. Worth trying for a couple of weeks to see where you stand. Buy something relatively inexpensive, and if you don't like it you should be able to get half back on E-Bay. Obviously, since they're so polarizing it's not a good idea to start with a $400 chukabocho.