I don't have one yet, but that won't stop me from giving an opinion. The blade shape is very efficient for slicing and dicing moderate sized batches of fruits, vegetables, and meats. It has a Granton edge which is unusual on this type of knife. You commonly see the Granton edge on long slicing knives use by the guys who cut your roast beef at fancy buffet restaurants.
The Granton edge is supposed to have moderate drag and low side sticking when carving meat. The indentions on the side of the blade allow channels for air to get in between the blade and the meat so that slices come off the blade easier (it breaks the suction effect that you commonly get). This is a particularly handy thing when slicing extra-large roasts.
The trade-off is that a Granton blade is thicker at the edge than a lot of kitchen knives to accommodate the depressions on alternate sides of the blade. I don't like this when I am cutting large-sized harder fruits and vegetables. I would expect this blade to be good for things like slicing tomatoes and cubing steak for stroganoff because the food is soft and tends to stick to ordinary blades.
