1st thought: get a (or 2) sharpening stone(s) first (if you already have a few knives).
2nd: Zwilling knives are pretty decent, good general use tools, robust, sturdy but a little overpriced !
3d: this kind of knife can be heavy - if you never tried something lighter, you might try some.
So it is a decent knife, doing it's job, nothing very exciting but it's going to cut well - a good choice if you want something easy.
BUT : after some time, as any knife, you'll need to sharpen it, so back to the sharpening stone point.
As if the chief knife shape is good for chopping, yes, but as a Chinese cleaver is or a japanese nakiri is too- it all depends on your cutting style - which you can only know if you try.
As for an example, I cook every day for 1 personne and sometimes for larger tables (up to 20) and almost use 2 of my knives for 80% of the work: a tojiro 135cm stainless steel petty knife and a tojiro 155 mm nakiri. I have an old sturdy chief knife that I use for cutting hard stuffs like parmesan cheese or squashs. I have a lot of other knives that I could easily live without but not these ones!
@louis@paul I can't add much to Louis' very thoughtful posts other than to agree that the 8" Zwilling Pro chefs's knife is kinda heavy. I was given one many years ago and I love it but if I'm honest I usually grab a 6" Fissler Pro chef's knife for most tasks and only use the big Zwilling when I actually need something that large. If I were to buy something new today I'd likely go for a Santoku or Nakiri but not in carbon steel as I know I'm not quite fastidious enough to keep it from rusting.