Japanese knifes have single bevel edge vs. Western knives which have a double bevel edge. (Japanese sharpened on one side only, so it is one angle all the way across the edge, apx. 15-17 degree angle; Western are sharpened on both sides, two angles that meet half way, two 20 degree angles, for a total of 40 degrees.) With the lesser angle the Japanese knives can be much sharper, also they handle different having one flat side and one beveled side.
One of the sharpeners you mention will instantly destroy the edge on a Japanese knife. You may want to research what types of sharpeners are made for single bevel edge knives. Some of the electric ones can sharpen both styles and cost apx. $100-300. I tried several and wasn’t impressed.
if you can use a sharpening stone it is easy to learn to sharpen a single bevel edge. Easier than a double bevel edge. Same for using a steel, which is what you need before each use anyway. With a regular touch up from a steel you only need to sharpen around once a year, with typical use.
You should google sharpening Japanese style knives for details.