Hey welcome to cheftalk.
There are some J's that have a slight up-tic at the heel to facilitate rocking, like the Takamura. And, well, this little uptic can be ground in, but not recommended for the novice sharpener. But for about $25US you can find J-knife sharpeners to do it, if you really had to have it. But even a Sabatier can rock without it, for the occasion you might want to mince some herbs or something.
Anyway, you can also look at JapaneseNaturalStones in your neck of the woods, JapaneseChefKnives also.
But the 2 knives you mentioned are 2 I would not consider.
And the inevitable question, "How do you intend to sharpen these?"
Edited by Rick Alan - 7/22/16 at 3:46pm