Seattle Ultrasonics puts a piezo transducer in the handle of the C-200, driving the blade at roughly 30,000 vibrations per second. The knife does the cutting; you barely press. It slices ripe tomatoes, soft bread and delicate pastry without squashing, and food sticks to the blade far less. The ultrasonic module lifts out so the blade can be washed normally, and the battery covers hours of prep.
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