all the comparisons in the vid show knives being pushed through the food. that's not a good way to use a knife.

if you used a knife to actually slice the tomato instead of chopping it, you'd get a much different force result.

not to say there's no benefit here, but def feels intentionally exaggerated.

also, i wonder how fast this blade will wear if you ever accidentally pressed the edge into the cutting block. my guess is that it will wear much faster.

It depends completely on the knife. A nakiri or a bunka wants you to push cut, for instance.

I definitely did notice that the video didn't show any bulk prep work: a clean cut through a single product is not nearly as interesting to me as how cleanly and quickly I can work through a couple onions.

That’s not necessary with an ultrasonic knife and would generally be a waste of time. The vibrations take the place of needing to slice, rather than chop. This knife is not meant to be used like a normal chef’s knife.

I’d still never get one because I love my knives (and zen out hard when sharpening for an hour or two), but the push is literally the goal here.