After culinary I was a cook/chef in starred/bib kitchens for 15+ years. I also apprenticed at an old school Japanese whetstone sharpening shop during that time period (my SF neighbors here probably know BC). I have a certain amount of expertise in this area and I can say unequivocally that there is no way this could be used for even moderate prep work. There's nothing wrong with the steel, it's a pretty standard SS, the size is a little too large for my hands, I like a 160, but 200 is a good middling size for most. It’s the vibrating. You know how your hands feel after holding a ~~vibrato~~…lawn mower for a while and then your hands feel like fuzzy pudding? There’s that, but the blade will shift constantly, and heaven help you if the motor goes wacky/dying.

I'm trying to think of a place for this in any kitchen, home or professional, and cannot see it being safe or all that useful...especially for $400.

It's a cool idea and really makes wanna go watch The Bad Batch again, BX Battle Droids carry vibroblades, but other than pure novelty it aint cuttin it for me.

Bonus for the buy-curious: Getchu a hydrodynamic spatula…jk. Get a nice 160mm - 200mm carbon steel gyuto, Tojiro makes pretty good entry level knives; a paring knife, and a Mercer white handle offset bread knife (a classic) and that’s all you need. For sharpening, a medium grit, muddy synthetic whetstone, I’m a huge fan of Aoto 2-4k, and you don’t really need much else for getting started, but in a way that even the serious pros will know you’re doing the right things. Maybe you need a strop, maybe. Chromium Oxide on leather or cork. Oh, and a SOFT wood cutting board. Hinoki wood is the undisputed king of cutting boards, or you could go with a no-trax self healing synth rubber if you have the $$. Put a wet kitchen towel/papertowel under your cutting boards so they don’t move around when you’re using them. Haste makes waste, and a wet towel is a hot towel.

Leave the money on the dresser.