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Back in 1996, I was working for Wusthof as their local rep, and we were introduced to their new Santoku knife. The feelings of the sales force what that it wasn't a good design. It claimed to be the knife you could use for everything, but we all felt it was too short, the edge was too flat, and the blade stock of the knife was too thin to do jobs like boning a chicken or other butchering. We all felt it wouldn't sell, and we were proven right. but then in 2000, Rachel Ray in a moment where she had to fill some space during a shoot waved the wusthof culinar santoku in front of the camera and proclaimed that she used this knife for everything. As I am sure you are aware, it became the most popular knife in america overnight. Even though it didn't do everything. Rachel said it did, and that became the truth. My own cousin called me and asked if I could get her one. that if she just had that knife, she would be a better cook. The sad truth is that my cousin can't even boil water. She still has that knife today, and is very happy, and she still can't boil water. What we learned as an industry, was there was a customer that didn't want a job specific knife they wanted a multifunction knife. We had no idea this customer existed. Other knives that were very successful in this category were the Shun U2, and their perfect paring.
The fusion was designed to actually do what the Santoku claimes to do. First it is 8.5" long, which will allow you to cut 2 lbs of asparagus in one pass. Most Santokus are 7" long which we feel is too short. It has more curve in the belly so it has a better rocking motion, and it also protects the edge from people who like to slam thier knife into the board. Its 3mm stock gives it the weight to cut through joints and do some butchering successfully. Also its one piece construction gives it more strength than a standard layered steel version. I use it to cut root vegetables, squash, herbs, and some butchering. In a nut shell it is designed to do many tasks successfully. A true all around knife.