World's first ultrasonic chef's knife debuts, vibrating 40,000 times per second

A Seattle startup has introduced what it says is the world’s first ultrasonic chef’s knife, the C-200, a kitchen blade that vibrates more than 40,000 times per second to reduce the force required for chopping. The company, Seattle Ultrasonics, says the blade’s ultrasonic motion allows cooks to slice through vegetables, fruits, cheese and even bread with about 50% less exertion, potentially reshaping how home kitchens approach prep work. The C-200 is positioned as a premium tool for serious home cooks and those with limited hand strength, and it arrives with a price tag in the high hundreds.

The eight-inch blade is crafted from high-quality Japanese AUS-10 san mai stainless steel and is designed to be durable, corrosion-resistant and easy to maintain. A removable battery pack powers the device and provides around 20 minutes of continuous use, a runtime the company says is ample for typical dinner prep sessions. At the press of a button, the blade begins to vibrate microscopically, with a stroke length of about 10–20 microns, at a rate exceeding 40,000 cycles per second. The vibrations are isolated within the blade, meaning users do not feel the movement in the handle and the motion is not visible to the naked eye.

The knife’s maker says the motion is proprietary ultrasonic technology adapted for a handheld tool, a leap from industrial ultrasonics used in cutting and cleaning. The company’s founder, Scott Heimendinger, has a software development background and spent six years pursuing the concept. “I’ve seen firsthand how industrial ultrasonic technology makes clean, effortless cuts,” he said. “Could I fit that technology into a chef’s knife?” The answer, he added, is yes after years of research, development and “more than a few setbacks.”

In demonstrations released by Seattle Ultrasonics, the C-200 slices through a range of common kitchen items with apparent ease: tomatoes, spring onions, grapes, lemons, cheese and even bread. The blade’s micro-vibrations reduce friction, enabling smooth motion that ostensibly minimizes sticking and tearing of soft produce. While the knife looks traditional at a glance, the hidden mechanism is designed to keep the user experience familiar, with the technology isolated from the handle to avoid any sensory feedback beyond the cut itself.

The company has tied the knife’s practical appeal to comfort and accessibility. A removable battery pack allows for modular use and replacement, and the knife can be re-sharpened like any standard blade, with the same maintenance expectations as a traditional chef’s knife. The C-200’s design prioritizes balance and grip, aiming to ensure that the extra technology does not compromise control or comfort during extended chopping sessions.

Price is a central talking point. The C-200 is positioned as a niche high-end gadget, with a list price of $399 in the United States and roughly £292 in the United Kingdom, according to the company’s announced figures. Early social media responses to teaser videos have been highly enthusiastic, with some viewers calling it the “ultimate home knife” and others noting potential benefits for people with conditions such as carpal tunnel syndrome. As with any new kitchen technology, reviewers and potential buyers will assess long-term performance, reliability and how the knife performs across a variety of ingredients and textures before considering broader adoption.

The company notes that the initial launch is focused on quick-market exposure and feedback from home cooks who crave novel ways to streamline prep. Seattle Ultrasonics emphasizes that the C-200 is not a mass-market replacement for conventional knives but an advanced option for enthusiasts and those seeking ergonomic solutions. Developers say ongoing refinement could influence future iterations, including potential integrations with smart kitchen ecosystems or enhanced battery life, although there is no indication of AI or digital assistants embedded in the current model.

Industry observers say the C-200 sits at an intersection of precision engineering and everyday practicality. If the claimed benefits hold up under real-world use, the knife could prompt a wave of similar ultrasonic tools designed for domestic kitchens. Critics, however, may point to the specialized nature and price as limiting factors, underscoring that even with reduced force requirements, the core task of chopping remains familiar and could see incremental improvements rather than a wholesale shift.

Seattle Ultrasonics announced the C-200 this week, signaling a broader interest in applying high-frequency mechanical motion to standard culinary tools. The early reception has highlighted consumer curiosity about how micro-level innovations can translate into tangible everyday gains, from faster prep times to reduced strain on the hands and wrists. If early impressions translate into durable performance and reliable maintenance, the C-200 could establish a new class of kitchen implements that blend traditional craftsmanship with ultrasonic engineering.