Pros: Handle Material, Blade Material, Handle Feel, Weight, Ease of Opening, Overall Quality
I think the best thing about it is the carbon steel. It sharpens easily and quickly to a shaving sharp edge with a ceramic rod system. It holds the edge well. Carbon will rust so I wipe it down after use and at least once a week with Tuf-Cloth. I lube the hinge and lock with Tuf-Glide. For younger people who have never owned carbon steel knives let me say they are greatly superior to stainless, easier to sharpen and hold an edge better and longer. However, you must protect them from rust. Don't leave them wet and protect them with Tuf-Cloth or with gun oil or 3 in 1 oil. If they turn dark that is normal but Tuf-Cloth greatly retards that. Rust and tarnish can easily be removed with a paste made from water and Barkeeper's Friend, a common kitchen cleaner. Carbon steel is almost always cheaper than stainless and the knives made from it are usually cheaper. Don't assume cheaper is inferior though. Carbon steel is superior. Stainless is more expensive to forge and temper properly for a good edge and durability.