I tend to prefer very thin, so called lasers, for cutting large, hard veggies. No wedging issues that way.
Both of the knives you have looked at will be just that, but it would be helpful if we knew you are looking at those for that reason, or some other reason?!?!
BTW, the Kono Ginsan Hybrid here?http://www.chefknivestogo.com/kowasi24ho.html
If so, and you want a thin knife....I won't even consider recommending a different knife. Amazing knife.