That's a better choice than the set you were looking at. It will certainly be sharp right out of the box. Consider getting a sharpening steel to keep the edge honed. Steels don't actually sharpen the blade but they do help the edge last longer between sharpenings.
I hope you decide to get a sharpening stone also. I like the two-sided kind. 200/1000, oil or water, for knives in bad shape or starting a new edge from scratch. 4000/8000 waterstone for maintaining an edge.
Lots of good information on YouTube on how to properly use the chefs knife and maintain the edge.
Food fuels the body. Good food fuels body and soul.
"Recipes donít have to be followed EXACTLY and creative diversions can taste great! But too much diversion and you have ice cream in your broccoli." Mike Israetel