Pros: Light, sharp, hollow cut, precise
Cons: Classic handle may not be for everyone, light weight not appropriate for some heavy work
I have two chef knives, this one and Wusthof's 8" classic cook's knife. While I like them both a lot and use them both a lot, of the two, I prefer this one for most things. It's lighter, the blade is slightly thinner which helps with precision, the hollowing helps avoid sticking, and I like these classic handles.
The downside to being light is that when cutting harder or thicker things, it can be a little more difficult - for those types of things I usually stick with the "normal" 8" cook's knife. But for almost everything else, I love this knife. The blade isn't as good as the super-luxury brands, but it's still far better than any stamped-steel knife I've used, holds an edge really well, and makes light work of whatever I use it on.