Ultrasonic knives have been available for non-food uses for a long time. They are useful in certain narrow applications, such as cutting leather or some plastics.

That said, they come with two big caveats. First, if you push them into any harder material, the edge is destroyed almost immediately because of the micro-scale "jackhammer" action. So, hit that avocado pit and the knife is probably cooked.

Second, the constant motion heats up the blade, to the point of melting thermoplastics or causing the edge to lose temper if you're pushing a bit too hard, cutting the wrong material, etc.

It's your money, but I suspect this knife is more of a hassle, and requires more care, than a regular kitchen knife. And let's face it, the coolness factor aside, how often do you struggle to cut chicken, tomatoes, or bread? If you do, it's probably because your knife is dull, and this knife will get dull too.

Sourdough can actually be a pain to cut without making a giant mess of the crust

I'm an amateur cook, my immediate question was how much the vibration and heating will affect vegetable and meat oxidation and cell damage on the cut surface.

Could this improve the texture and flavor of certain foods? Like make garlic taste even more garlicky? Or could it cause an apple slice to brown faster? Can it be used to slice cooked fish as if it were sashimi? Etc.

If a site like SeriousEats does a product review I hope they focus on qualitative taste, and possibilities for enhancing cooking techniques, not merely saving time/effort to do something.