Their executive chef's knife skills were lackluster. I don't know if it was the pressure of the camera because she seemed pretty nervous, but for her to take that long to cut those slices of cucumber and not get them perfectly doesn't help convince me that she's a reliable source for knives and knife skill.
I'm might be pessimistic, but I don't see how 100k is enough to compensate the cost of the two years of research at Cal Tech and five years of globetrotting (their words). If you got lucky, I can see some company funding the research for the alloy, but most companies would have abandoned the project if a use for it wasn't determined after two years so I don't see someone getting funding for an additional five years of travels. I'm also not a fan of people who repeatedly say their research or product is revolutionary since I feel that revolutionary is a descriptor given by the beneficiary of the product, not the product's developer. This isn't to say that a developer shouldn't be excited about their product, but there's a fine line between optimism and bravado.
I can't really decide if I like the profile of the knife or not. At first glance, it seemed awful to me with the tip raised that high, but then I noticed that it had a very flat spot after the steep curve. I feel like it might nice to use the steep curve for rock chopping and the flat spot for push cuts so it kind of combines both style of cutting with its profile. However, the flat spot might be a little too flat, although I don't think I can make a proper evaluation of its profile until I hold the knife in my hand and work with it.
