After clicking the link I was onto that angle cube pretty quickly as well.
I think either way would be fine, and even though I am sure you would figure it out with out them (hey just look at all the really good help available here, and yea some of these guys are really good) if it gives you the confidence you may not otherwise have then why not.
I had also looked over the edge guides when making my initial purchase, but decided against it for some reason I can not remember, but I am finding the angle cube an interesting product (just be careful if you play the vid on the page as it is like watching paint dry for 9 minutes lol) and looks like it should be very useful as well.
Since the angle measuring equipment I do have is too large to get really accurate readings on a knife blade this tool would be really helpful in not only initial angle setting on the stone, but also for checking edges after sharpening or even before as well.
One question I do not have an answer to is if the stainless or even some of the semi stainless steels used in most knives is magnetic enough to hold the cube in place on the blade?
Going to have to check on this one.
Far as your knife selection I think you will be happy, and also will be able to compare two very popular steels for ease of sharpening, sharpness and edge retention etc. which will be a good thing when it comes time to add to your set as you will have some points for comparison when looking at more expensive knives.
Being a home cook now I actually went the opposite with the Fuji Gyuto, and Tojiro petty due to there being a cost savings this way and my not needing or having as much concern with the edge retention difference on the main knife.
Also if I was to get back into a commercial kitchen again I think these are near the top of the price range I would want to use until I was very comfortable with coworkers and lost fear of potential loss.
Be sure to keep everyone posted on what you think when you receive your order!