Pull the trigger on that orange button at the base of the knife handle and — almost magically — the blade hums with invisible energy. That’s the promise behind Seattle Ultrasonics’ new C-200, an 8-inch chef’s knife engineered to vibrate 40,000 times per second. Its claim? To make chopping up to 50 percent easier, with less resistance, less sticking, and fewer scrapes on your knuckles. 

The Seattle Ultrasonics C200 chef’s knife, shown with its signature orange activation button, delivers 40,000 ultrasonic vibrations per second for smoother cuts.
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The secret lies in the handle. Instead of a motor, the knife houses PZT-8 piezoelectric ceramic crystals. When you send an electric current through them, they deform microscopically — enough to set the blade resonating. The result: friction and drag fade, and food — tomatoes, onions, herbs — parts ways with the blade as if on its own. 

The removable battery pack connects via USB-C, offering up to 20 minutes of continuous slicing per charge.
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It’s easy to wonder if this is science being overenthusiastic. After all, ultrasonic “vibroblades” have flirted with fiction before. But Seattle’s founder, Scott Heimendinger, didn’t stumble here. He’s spent years designing food and kitchen tech, building his knife around data — the artefact of his “Quantified Knife Project.” He outfitted a robotic arm to perform endless slicing trials across popular blades, collecting 100,000 data points on edge retention, angle, force, and wear. That means the vibration isn’t just gimmick — it’s optimized. 

A close-up of the knife’s AUS-10 Japanese steel blade reveals its triple-layered construction and razor-sharp 13-degree edge.
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Still, what’s the point if it doesn’t feel real? The good news: you won’t see, hear, or even sense the vibration — but your muscles might sense relief. The knife reportedly won’t heat up in your hand, and the blade doesn’t cling with smears or bits. That can translate to faster meal prep, less cleanup, and fewer frustrating moments in the kitchen. 

Slices of tomato and onion glide cleanly from the blade in early testing, highlighting the knife’s promise of less drag and sticking.
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At its heart, though, it’s still a serious blade. The core is Japanese AUS-10 san mai steel, triple-layered for edge stability, sharpened to around 60 HRC hardness, with a 13-degree blade angle. That’s performance no chef knife snob will balk at. 

The Seattle Ultrasonics C200 chef’s knife, shown with its signature orange activation button, delivers 40,000 ultrasonic vibrations per second for smoother cuts.
→ (Image: New Atlas) 

Practicalities matter too. Fully loaded with its battery, the knife weighs 330 g (11.6 oz). A full charge gives you about 20 minutes of continuous slicing. The battery is detachable and charges via USB-C — and yes, there’s an optional wireless charging tile that magnetically holds and powers the knife. That tile is elegantly designed, wall-mountable, and sells separately. 

Heimendinger’s “Quantified Knife Project” used robotic slicing arms to gather over 100,000 data points on blade performance.
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Washup? Seattle says the knife carries an IP65 water-resistance rating, so rinsing under a faucet is fine — just don’t toss it in the dishwasher. 

Early pre-orders of the C200 are already underway ahead of the knife’s January 2026 launch.
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Of course, this isn’t cheap. The C-200 alone is priced at US $399. The wireless charging tile tacks on $149. A bundle (“knife + tile”) lands at $499. Yes, it’s a steep cost — but compare that to $565 for the somewhat similar 369Sonic model out in circulation. Seattle’s marketing positions its design as more familiar and perhaps more usable for home cooks. 

Heimendinger’s “Quantified Knife Project” used robotic slicing arms to gather over 100,000 data points on blade performance.
→ (Image: GeekWire)

Seattle says this is the “world’s first ultrasonic chef’s knife for home cooks.” That’s a bold claim — especially since devices with vibration tech have been tried before. But the combination of good steel, clever engineering, and real data behind it gives the claim weight. 

Founder Scott Heimendinger demonstrates the C200’s vibration-assisted slicing during a product test at Seattle Ultrasonics’ lab.
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What does this mean for you, the home cook (or aspiring chef)? If you spend real time slicing and dicing — or if your wrists, hands or joints sometimes ache — there’s a chance this knife could lessen fatigue. In busier homes, the speed and cleaner cuts might turn a chore into something closer to flow. But at this price tier, it’s not for everyone. It’s a tool that bets on performance over economy.

Now comes the wild card: user experience. Will long-term users find battery life durable? Will maintenance and blade sharpening be manageable? Seattle hints at future models — santoku, bread knife, perhaps even a vibro-ice-cream scoop. 

What to watch next is simple: real user reviews. Once the January 2026 shipping begins (first batch is already 60 percent sold) , we’ll see whether it lives up to the claims. If it does, we may have quietly entered a new era of kitchen gear — where your knife helps more than just cut.


Product Page: Seattle Ultrasonics