That kind of “taking care” (preventing damage through good storage and proper handling) is a big part of helping a sharp knife stay sharp as long as possible. It doesn’t really tell you much about the knife, but it can help you decide what kind of knives to own. Some knives are made to stand up to rough use; others are not.
NOTE: The following sweeping generalizations can be false and unfair when applied to particular examples, and are only meant to give a rough idea.
Knives made of very soft steel are crap, obviously. You can sometimes sharpen them easily, but they’ll be dead dull again by Friday.
But the ones made of extra-hard steel, while they can be screaming-sharp and a joy to use, also run the risk of being more brittle and therefore more subject to catastrophic damage if whacked or torqued.
Your new knives appear to be aimed at the “hard enough but not too hard” category - hard enough to stay sharp, but with enough “give” that if something bad happens they are expected to (as the old ad for watches said) “take a licking and keep on ticking”. (Not that anyone could claim they’re indestructible, but they’re supposed to be designed to fail gracefully if they hit a ham bone or take a fall, and be able to be re-sharpened after damage, rather than cracking in half.)
Those super-hard super-sharp (and most often expensive) knives are currently nowhere to be found in my house. I don’t have a sign posted in the kitchen saying “This is why we can’t have nice things!” - but I should. 
