Elsewhere on the thread I pointed out that I'd noticed the video doesn't show anybody doing actual prep; making an easy but deliberate thin slice of a tomato is one thing, quickly dicing an onion or a bell pepper is a very different thing.
To that observation I'd add (h/t my Slack friends) this interesting site Seattle Ultrasonics stood up:
One thing I notice here is that Japanese knives (and my trusty MAC) fare really well on the BESS and CATRA scale, but relatively poorly on the "Food Cutting Rank", which is based on an ad-hoc seeming performance scale of how well their robot fared with a bunch of cutting tests that included stuff like bread and cheese (h/t again Slack friends) --- which nobody uses a chef's knife to cut.
That's a weird scale to plot chef's knives across --- unless the purpose of building that scale was to showcase an electronic knife that does well on tasks people don't normally use chef's knives for, but maybe not as well on chef knife daily driver tasks.
To that observation I'd add (h/t my Slack friends) this interesting site Seattle Ultrasonics stood up:
https://seattleultrasonics.com/pages/knife-database
One thing I notice here is that Japanese knives (and my trusty MAC) fare really well on the BESS and CATRA scale, but relatively poorly on the "Food Cutting Rank", which is based on an ad-hoc seeming performance scale of how well their robot fared with a bunch of cutting tests that included stuff like bread and cheese (h/t again Slack friends) --- which nobody uses a chef's knife to cut.
That's a weird scale to plot chef's knives across --- unless the purpose of building that scale was to showcase an electronic knife that does well on tasks people don't normally use chef's knives for, but maybe not as well on chef knife daily driver tasks.