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Like fine wine and the right cheese, a cold beer and a beefy burger, or good ol’ peanut butter and jelly, some combinations just fit. For the Kussi Fusion line, the mixture of German materials with Japanese artistry and precision combine to become something downright delicious, or at least something that has the capability to make delicious things. From the German end of the spectrum comes the steel, X45CrMoV15, a high carbon stainless alloy that holds an edge well while still being resilient under stress. The blade shapes also tend to be European influenced, including such standby designs as the 8” chef knife.

The rest, however, is a Japanese delight. A tapered bolster design makes for easy sharpening and a lighter balance. The handle, a stabilized Pakkawood that is virtually impervious to water, is formed into a common Japanese style D-shape for exquisite control and balance. Finally, the edge on the blade, although German in steel, is truly Japanese in precision. At 12 degrees per side, the edge is one of the sharpest on the planet, effortlessly slicing through everything from squash to sushi and turnips to tempura. Indeed, the Kussi Fusion series shows it’s possible to take the best elements from German and Japanese cutlery and elevate it one step higher.

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