Ultrasonic Knife with Charging Station, 70 W - 369Sonic
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An ultrasonic knife is perhaps the most unexpected yet at the same time most logical addition to the modern kitchen for anyone working with precision, aesthetics and delicate ingredients. It is a tool that originates in industrial and medical technology environments, where the demands for control and cleanliness are extreme, and translates that technology into a gastronomic context where visual expression and treatment of the material 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 whatever is being cut. This means that the blade does not saw or force its way through a material, but rather separates it, producing cut surfaces that are almost mirror smooth, without pulled fibres, cracks or deformation. This effect is especially noticeable when working with mousse cakes or other pastries where each layer has its own texture and density. Normally this requires meticulous handling, cutting while chilled, hot water and millimetre precision, but with an ultrasonic knife the blade glides through the layers without smearing, compressing or shifting them. The result is a cut that looks almost laser cut, with every component of the cake clearly defined and undisturbed.
The same applies to frozen pastries, semifreddo, ice cream cakes, cheesecake and parfaits. Instead of having to work with rock hard frozen material or heated blades, with the associated risk of icing, melting or cracking, you can work straight from the freezer and still achieve an aesthetic result that requires minimal finishing. Pastries made from laminated doughs, such as croissants, Danish pastries or puff pastry, also get a clean cut without crumbs. Neat, efficient and extremely rewarding when photographing the result.
In charcuterie or serving situations, the ultrasonic knife can also be an indispensable tool, particularly when slicing cold confit duck, pressed chicken or sous vide cooked meat where the structure is easily damaged by conventional knives. In these situations 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. It is equally impressive with soft and sticky cheeses. There is no longer any need for hot water when cutting Brie or goat's cheese. With an ultrasonic knife you can even cut them into tiny cubes if you wish, without the slightest mess.
For the home cook or pastry chef who wants to take their craft to another level, it is a tool that minimises compromise. No more failed first cuts into a cake, no more attempts to smooth sticky surfaces afterwards, no more lost details in the architecture of a pastry. It is not a universal tool, nobody is going to use it to chop onions or slice potatoes, but that is not the point. An ultrasonic knife is a specialised precision tool that earns its place in the kitchen in the same way as a mandoline, piping bag or blowtorch: not because it is necessary for every task, but because at the right moment it creates the difference between the ordinary and the extraordinary. Anyone who has once cut a refrigerator cold cheesecake without cracks or drag marks will understand exactly what this is about.
It is a tool that is neither a gimmick nor excessive, but simply a solution to problems that were previously considered unavoidable. It gives you control over something as fleeting as a cut, and it is precisely that control that separates craftsmanship from chance.
This New Generation 70 W model is battery powered and used without a cable in the hand. The knife charges in the supplied wireless charging station with its accompanying 19 V adapter. Also included are a spanner for changing the knife blade and a blade guard. 70 W is a suitable power level for use in professional kitchens or catering. It works well with meat and cold cuts such as beef fillet, chilled confit, lamb or chicken. It is ideal for carving meat cooked at low temperatures while still juicy, without crushing the fibres and losing moisture. It also works well with firmer or fibrous ingredients such as celeriac, cabbage or pumpkin. Equally suitable for deep-frozen desserts such as semifreddo or cheesecake.
Blade length 12.5 cm.
The cordless model is also Bluetooth compatible with the 369Sonic app, where you can adjust the frequency between 25 kHz and 60 kHz to optimise performance for the food you are working with. You can also view the battery percentage and adjust various other settings.
The units are designed to withstand professional use, but not industrial or continuous use under heavy load. They should be used in intervals of a couple of minutes to avoid overheating, followed by a pause of roughly the same duration between sessions.
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Specifications
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Length: 28 cm Operation: Cordless
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