> People spend hundreds of dollars and many hours sharpening kitchen knives

With a mass market electric sharpener and a reasonable knife I spend maybe 15 minutes/yr on sharpening and the knife + sharpener costs less than half this product

The marketing video seems to try to head people like me off, but it also seems to wildly overstate the level of commitment required to have sharp knives

(I do think the tech is cool tho. I just wouldn’t pay $400 for an 8 inch chef’s knife no matter how good it is)

To embrace a stereotype, there are two types of people in the kitchen: Tool enthusiasts and food enthusiasts.

The tool enthusiast has beautiful Japanese steel knives treated as family heirlooms; the knives are sent out for professional sharpening once or twice a year.

The food enthusiast has a pile of fibrox knives and a chef's choice electric sharpener. The knives go through the sharpener once a month and the dishwasher daily; the knives get replaced every decade or two.

The tool enthusiast's knives are pretty, but the food enthusiast's knives always pass the paper test.

Nobody has ever complemented me "wow, this meal was prepared with such pretty knives!"