Ultrasonic knife 45W - 369Sonic
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- Online stock 1 pcs.
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An ultrasonic knife is perhaps the most unexpected yet logical addition to the modern kitchen for those who work with precision, aesthetics and delicate ingredients. It is a tool that takes its starting point in industrial and medical environments, where the demands for control and cleanliness are extreme, and translates it into a gastronomic context where visual expression and material treatment are equally important.
The technology is based on the knife blade vibrating tens of thousands of times per second in microscopic movements that in practice reduce friction against what is being cut. This means that the blade does not saw or push through a material, but rather separates it, resulting in cut surfaces that are mirror-like, without fiber pulls, cracks or deformation. This effect is particularly noticeable when working with mousse cakes or other baked goods where each layer has its own texture and density. Usually this requires meticulous handling, chilled cutting, hot water and millimeter precision - but with an ultrasonic knife, the blade slides through the layers without smearing, compressing or displacing them. The result is a cut that looks like it was laser-cut, with every component of the cake appearing clear and undisturbed.
The same goes for frozen pastries, semifreddo, ice cream-based cakes, cheesecake or parfaits. Instead of being forced to work with hard frozen material or heat-treated sheets - with the risk of icing, melting or cracking - you can now work directly from the freezer and still achieve an aesthetic result that requires minimal post-processing. Even baked goods made from rolled dough, such as a croissant, a pastry or a puff pastry will have a clean cut without crumbs. Neat and efficient and incredibly grateful for photography.
The ultrasonic knife can also be an indispensable tool in the charcuterie or serving context, especially when it comes to cutting slices of cold duck confit, pressed chicken or sous vide cooked meat where the texture is easily destroyed by conventional knives. In these contexts, it is not only about appearance but also about preserving the sensory experience. A cut that does not crush the tissue preserves juiciness, integrity and the intended texture. Likewise, it is an incredible tool for soft and gooey cheeses. No more hot water needed to cut brie or goat cheese, with an ultrasonic knife you cut everything into small cubes if you wish, without the slightest mess.
For the home chef or pastry chef who wants to take their craft to a new level, it's a tool that minimizes compromise. No more unsuccessful first cuts in the cake, no more trying to smooth out messy surfaces afterwards, no more lost details in the architecture of the pastry. It's not a universal tool - no one will use it to chop onions or slice potatoes - but that's not the point either. An ultrasonic knife is a specialized precision tool that takes its place in the kitchen in the same way as a mandolin, a spatula or a burner: not because it is necessary at every moment, but because at the right moment it creates the difference between the ordinary and the extraordinary. Anyone who has ever cut a refrigerator-cold cheesecake without cracks or drag marks will understand what it's all about.
This 45W model comes with a 19V adapter and is corded during use. 45W is just the right amount of power for use with pastries and confectionery such as mousse, pastries, chocolate, jelly or pâte de fruits. Also works well with softer ingredients such as foie gras, fish such as tuna or sashimi (without the need for sashimi knives or sharp knives!), soft cheeses and butter.
Blade length 12.5cm.
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