I’d say keep using them hard for a while before you order more. A good start with a new knife is a good sign, but how long does that edge last? And (maybe even more importantly) what happens when you sharpen it? I remember reading about one manufacturer that seemed to have found a certain magical “sweet spot” where their edges were soft enough to deform but still brittle enough to chip.
Yeah, read that last sentence again, let it sink in. 
I hasten to add that I know it wasn’t THIS manufacturer they were talking about, because today is the first time I’ve heard of this brand. It’s just that almost any knife can be made sharp, but not every knife is good to work with in the long term.
