A German profile doesn't rock chop better, it push cuts worse. You can rock chop any profile no matter how flat.
In fact, a French profile knife is actually more comfortable to rock chop than a German in that you don't need to lift the handle as high, and there's less of a sense of pumping the handle when rocking. Plus, it push cuts MUCH better, because the longer flat run of the blade (if cut sharp) helps prevent accordion cutting even without pushing the handle way down -- so, less pumping again.
The three knives Melampus recommended are probably
the yo-knives I'd recommend for you; with the MAC Pro and Masamoto VG being the mass-produced, stainless, better than entry level yo-gyuto, I most often suggest -- particularly the MAC. But I would have encouraged more conversation with the goal of leading you to enough of an understanding that the recommendations made sense.
But, cutting to the chase certainly has its good points. If all you want is the recommendation, then those are three great knives, and any of them should suit you extremely well. If you want some discussion of the differences between them or want to learn more about knives so you can figure out what's likely best for you, we can do that as well.
By way of a sample: Many of the most interesting options in the sub $200, 10" group are wa-gyuto; and the transition from yo to wa is very easy for anyone who holds her knife with a decent pinch grip. You might want to take a look at the Richmond Addict in AEB-L