Cons: likely to be "borrowed"
I think we've all had one of these in our rolls, most from our school days. And, for a very good reason, they were issued because they are safe, reliable, low cost, and competent. I have multiple rolls that I carry, and this is always a component of one of them.
They bear an uncanny likeness to a WustGrandPrix2. They have similar santoprene handles and almost similar blade geometry and are made of the same Krups 4116 steel (X50CrMov15). It is NOT great steel, but it is probably the best in terms of quality vs cost. Santoprene can be sterilized in an autoclave, it is shock absorbing, it does not promote pathogen growth. The ergonomics of the knife as a whole are very very good for someone doing prep for many hours at a time.
In terms of quality, It is very good. Excellent fit and finish. Good ergonomics, Certainly heard and shoulders above the Victorinox fiberox that people who watch too much TV and not enough time in the kitchen have given so many rave reviews. Compared to that, it's a 5 star. Compared to a Misono, Tamahagane, Masamoto, etc, it's only a 2-3 star. But when you compare how competent it is compared to it's price, it again earns 5 stars. Again, this isn't the greatest knife in the world. It's a great VALUE knife.
I think a lot of people want to rate it low because it was one of the ones we all got in school and most of us think we've out gown it or think we're "too cool" to use it now that we are using artisan knives or we're using Japanese gyutos of VG10, white or blue steel. Yes those are "better" than this "school knife" or (other knives made of "german steel"). That should NOT minimize it's basic quality and outstanding value.
The ONLY downside to this knife is also the trait that is it's strength. Because it is so ubiquitous, because tens of thousands of cooks were issued them, someone else might pick it up and think it's theirs. But it's so cheap we don't need to worry if it walks away.