The concept of the knife is interesting. I could see myself buying one if I had that much money lying around.

Maybe if the home chef who needs a leg up sees this it would prevent them from spending that much or more on more expensive knives and maintenance products. For those of us who know our way around the kitchen I’m not sure how much benefit I would get out of it.

Also did anyone think some of the cutting segments, particularly the radish, seemed sped up? The movement of the blade and hand looked a bit unnatural.