The point was to show that machines can produce knifes with precision. The other commenter stated that "CNC can't do the tolerances needed behind the apex.", whatever that means exactly.
Long story short, your point was that machines can do many things better than humans and I argue they can't even do kitchen knives better. How easily and well you cut through things depends on the thickness of the blade wedging them apart. Especially noticeable on denser food like carrots. The apex is the actual pointy part of the blade, and the thickness of the part after the apex and overall blade geometry dictate the cutting experience. Getting the front part thin is usually done via hand-grinding even in the video you shared, a fully controlled process would use something like C&C, but that tech currently can't get things thin enough to be a good knive.
I'd wager that razor blades and scalpels and many other things sharper than kitchen knives are made by machines. Sometimes we don't automate fully expensive things because handmade is also a premium, not necessarily because if we were to dedicate engineering resources to the problem it would be impossible to automate. That said there are things that machines currently can't do despite good efforts to solve the problem. That's true