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That being said, I find myself grabbing the Dragon 10 inch Chef's Knife far more frequently for preparing dinner. The main reason is the versatility of the tapered, sharper blade. When chopping onions, for example, the Fusion's blade is just too wide to slice without completely splitting the onion, while the tip of the Chef's Knife is thin enough to handle finer tasks like this. Another difference between the Fusion and Chef's knives is the back of the blade, which is curved for the Fusion but much flatter for the Chef's Knife. This makes a difference when I flip the knife to scrape the cutting board, since the back side of the Fusion is too curvy to effectively scrape a flat surface.
I have no regrets about getting the Fusion, which is a really lovely knife with great steel and is so satisfying to use. But in many ways it is less versatile than a large santoku or chef's knife for the reasons mentioned above.