内容来源：https://www.geekwire.com/2025/slice-of-startup-life-seattle-kitchen-tech-wizard-creates-ultrasonic-knife-for-more-effortless-cuts/

内容总结：

西雅图初创公司推出全球首款超声波厨师刀，以科技重新定义厨房切割体验

历经超过250万年的演变，从最早的石器时代到今日的现代厨房，刀具技术迎来革命性突破。西雅图超声波公司创始人兼首席执行官斯科特·海默丁格近日推出全球首款超声波厨师刀C-200，旨在通过尖端技术提升家庭烹饪效率。

这款售价399美元的8英寸厨师刀融合了日本三层AUS-10钢刀刃与内置压电晶体的手柄，其核心创新在于每秒超过4万次的高频振动技术。海默丁格解释："振动使刀具实际切割效果比物理刃口更锋利，切割番茄、胡萝卜等食材时所需下压力显著减小。"

作为拥有15年厨电研发经验的资深技术专家，海默丁格曾担任《现代主义烹饪》应用研究总监及多家厨电企业高管。他强调产品设计遵循"功能优先"原则，摒弃华而不实的智能噱头："如果技术不能提升实用性能，这个产品根本不会问世。"

为验证产品优势，海默丁格启动"量化刀具计划"，使用机械臂对21款主流厨师刀进行标准化测试，收集10万个数据点。所有测试数据及分析软件已在GitHub平台开源。这种基于实证的研发理念源于他在微软担任Excel产品经理的经历："数据是优化产品的关键基准。"

目前该产品通过企业官网直销，采用全球化供应链：日本钢材在中国完成刀坯锻造，最终在马来西亚完成电子元件组装。尽管面临关税压力，公司仍坚持"最优性价比"设计哲学，配套壁挂式充电底座套装售价499美元。

海默丁格透露未来将推出面包刀、三德刀等系列产品，但小型水果刀因电子元件体积限制面临挑战。他展望道："厨房声波化可能是未来趋势"，已申请专利的超声波冰淇淋勺等创意产品也在规划中，但强调"当前重点仍是完善刀具产品线"。

这款融合传统锻造工艺与现代工程学的创新产品，标志着厨房工具正式迈入精准量化与科技驱动的新阶段。

中文翻译：

从最早以磨尖石头制成的刀具雏形，到斯科特·海默丁格眼中现代厨房的奇迹，人类走过了250多万年的时光。这位长期从事发明创造的烹饪技术专家，创立了西雅图超声波公司并担任首席执行官。近日，他的初创企业推出了核心产品——一款能减轻家庭烹饪负担的8英寸超声波主厨刀。

这款C-200型刀具被誉为全球首创，凝聚了海默丁格深耕厨房与食品技术领域15年的创新经验。他曾任《现代主义烹饪》应用研究总监、Anova公司首席营销官兼创新总监，并创立过真空低温烹饪初创企业Sansaire。

定价399美元的超声波刀具，远超《美食与美酒》杂志推荐的170美元顶级传统主厨刀。虽然海默丁格的刀具仍采用优质日本三层AUS-10钢打造锋利刀身，但真正的核心技术在于刀柄——内置电子元件每秒产生超4万次振动，使实际切割效果比物理刃口更为锋利。唯一明显区别是刀柄上的电源键，切割时需持续按压。

海默丁格并非单纯炫技。他对数年前将WiFi植入各种厨房电器的"智能厨房革命"提出批判："如果技术不能提升工具性能，我宁愿放弃产品，否则就是欺骗。"通过机器人助手进行的测试，他为"刀具确实更高效"的主张提供了数据支撑。他购置了21款热门主厨刀，利用安装在精密秤上的3D打印夹具，由机器人手臂"J机器人切剁侠"对不同食材进行标准化切割测试。

在"量化刀具项目"中，他收集了10万个数据点，研究刃角角度等参数，并将相关数据与自编软件在GitHub开源。"要改进刀具，首先要明确'超越什么标准'"这位前微软Excel产品项目经理强调数据的关键性。最终他发现，通过刀柄压电晶体实现的精准刀身振动，使超声波刀切割番茄、胡萝卜、面包等食材时所需下压力大幅减小。

这条创新之路走了五年，海默丁格为此筹集了200万美元的预种子资金。目前刀具通过公司官网销售，其全球供应链涵盖日本三层钢材在中国锻造刀身，再到马来西亚完成电子元件组装与包装的流程。

虽然关税带来挑战，但海默丁格秉承伊姆斯设计理念"以最小成本为最多人创造最佳产品"。售价150美元的壁挂式充电板可与刀具组合购买，套装价499美元。选择主厨刀作为首发产品是因其使用频率高，未来计划推出面包刀、三德刀、蔬菜刀等全系列产品，但小型水果刀因电子刀柄尺寸限制研发难度较大。

"长期来看，厨房超声化可能成为趋势，"海默丁格透露，"产品路线图中还有更多超声波设备。"他已申请专利的超声波冰淇淋勺便是其中之一："想象一下减少摩擦、轻松破碎冰晶的效果"，但他也承认："这些需要多年研发，在涉足其他领域前，我们还有大量刀具技术待完善。"

英文来源：

It’s taken more than 2.5 million years to get from the earliest sharpened-stone version of a knife to what Scott Heimendinger believes is a modern kitchen marvel.
A longtime inventor and culinary technologist, Heimendinger is the founder and CEO of Seattle Ultrasonics, and he’s just released the startup’s signature product — an ultrasonic, 8-inch chef’s knife intended to make life easier for home cooks.
The C-200 is billed as the world’s first such tool, and it builds off Heimendinger’s 15 years of experience innovating around kitchen and food technology. He was previously director of applied research for Modernist Cuisine; CMO and chief innovation officer for Anova; and founder of Sansaire, a sous vide startup.
At $399, the ultrasonic knife eclipses the $170 versions listed atop Food & Wine’s roundup of the best traditional chef’s knives. And while Heimendinger’s knife still features a great piece of sharp Japanese san mai AUS-10 steel, it’s the handle that does the heavy lifting, with electronics that produce more than 40,000 vibrations per second, making the knife behave sharper than it physically is.
The only noticeable difference is a power button that a chef has to hold while cutting.
But Heimendinger is not just leaning on technology for kicks. He’s critical of the smart kitchen revolution from several years ago that saw WiFi jammed into every other kitchen gadget.
“If it didn’t make the tool work better, I would have abandoned the product, because it’d be dishonest,” Heimendinger said.
And thanks to a robotic assistant, he has the data to back up his claim that the knife does indeed cut better. Heimendinger bought 21 of the most popular chef’s knives and put them to the test with J Robot Choppenheimer, a robotic arm that repeated exact slicing motions across different foods mounted on 3D-printed holders resting on a very sensitive scale.
He collected 100,000 data points and studied things such as edge angle and retention for his “Quantified Knife Project.” The data and software he wrote for the project are open-sourced on GitHub.
“If I was gonna try to make a knife better, first I needed to understand, ‘better than what?'” he said, adding that as a former Microsoft program manager working on products such as Excel, the data is key.
Heimendinger ultimately found, thanks to perfecting the blade vibrations facilitated by the handle’s piezoelectric crystals, that the ultrasonic knife requires less downward force to glide through a tomato or carrot or loaf of bread or any other food item.
It’s been a five-year journey for Heimendinger, who raised $2 million in pre-seed funding to fuel his startup.
The knife is now sold via the Seattle Ultrasonics website. It’s the product of a global supply chain, with three-layer Japanese steel that is fabricated into blades in China before heading to Malaysia to be assembled with all of the electronics and packaging.
Tariffs aren’t helping, but Heimendinger subscribes to the Eames design philosophy to “make the best for the most for the least.” A sleek, wall-mounted charging tile sells for $150 and can currently be bundled with a knife for $499.
Heimendinger started with the chef’s knife because it’s a kitchen workhorse, but a full lineup of knives is planned, including a bread knife, santoku, vegetable cleaver, and others. A paring knife might be tough because the handle holding the electronics can’t get much smaller.
“I think in the long term, the sonification of the kitchen could be a thing,” Heimendinger said. “I’ve got a long product roadmap of other ultrasonic stuff.”
He teased one such idea because a patent filing is already out there: ultrasonic ice cream scoop.
“Imagine just having less friction, being able to break up those ice crystals,” he said, before conceding “it’s gonna take years to get through all of that, and there’s a lot to do in knives before we even get there.”