Congratulations.
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.