Push Cut test for sharpness

Cutting a tomato without any slicing movement. A successful push cut test requires true razor sharpness similar to some professional Japanese cooking knives like the usuba bōchō. It has a 10° edge while a very sharp American chef's knife might have an 18° edge.
This knife is made just for slicing vegetables and is made from AEB-L, which is a stainless steel developed for razor blades and will take an extremely keen edge. It was hardened to 62 HRC.