JP2022177772A - Kitchen knife with back presser base - Google Patents
Kitchen knife with back presser base Download PDFInfo
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- 238000005520 cutting process Methods 0.000 claims abstract description 17
- 210000003813 thumb Anatomy 0.000 claims abstract description 13
- 210000001015 abdomen Anatomy 0.000 claims description 12
- 238000003825 pressing Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 abstract description 17
- 210000003811 finger Anatomy 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 230000009194 climbing Effects 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 210000004932 little finger Anatomy 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 229910010293 ceramic material Inorganic materials 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 210000004247 hand Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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Abstract
Description
本発明は、高齢者や女性などの握力の弱い者が、魚肉や野菜などの食材を調理する際に使う峰押さえ台付き包丁に関するものである。 TECHNICAL FIELD The present invention relates to a kitchen knife with a peak holding base that is used by people with weak grip strength such as the elderly and women when cooking foodstuffs such as fish meat and vegetables.
従来、高齢者や女性などの握力の弱い者が、魚肉や野菜などの食材を調理する際、柄の先に刃体の付いた形状構成の一般的な三徳包丁または牛刀包丁などを、右手または左手の一方の手で柄を握り持ち、空いている他方の手で食材を押さえ安定させて切断調理するが、時々他方の手を使って峰を押さえて刃体を安定姿勢に保持すると共に、切断力を高めて調理していた。 Conventionally, when cooking ingredients such as fish and vegetables, elderly people, women, and other people with weak grip strength use a general santoku knife or a chef knife with a blade at the tip of the handle to hold it with the right hand or the hand. While holding the handle with one hand of the left hand and holding the food with the other free hand to stabilize the food for cutting and cooking, the other hand is sometimes used to hold the ridge to hold the blade in a stable position, I was cooking with increased cutting power.
尚、調理作業時に指を傷つける事もなく、疲労を感じない、包丁指押しカバーを着脱自在に装着した調理用包丁（特許文献１参照）が知られている。 In addition, there is known a kitchen knife (see Patent Document 1) which is provided with a detachable knife finger pressing cover that does not hurt fingers and does not cause fatigue during cooking work.
更に、時間とエネルギーを節約し、安全で、多目的・多機能なハンドル・サポートを有し、固い対象物を切る場合、中指・薬指・小指でハンドル・サポートをくるみ、親指と人差し指で刃の上部を押さえ、手の平で力を加えてその対象物をしっかりと押さえる省力包丁（特許文献２参照）が知られている。 In addition, it saves time and energy and has a safe, versatile and multi-functional handle support. When cutting hard objects, wrap the handle support with your middle, ring and little fingers, and use your thumb and index finger to hold the top of the blade. There is known a labor-saving kitchen knife (see Patent Literature 2) in which the object is firmly held by pressing the object and applying force with the palm of the hand.
更に、包丁の刃体の背面に支軸を設けて握り柄を付けることにより、握り柄を通して効率よく力を加えることができるため、固い物、大きな物を小さな力で安定して切ることができる包丁（特許文献３参照）が知られている。 Furthermore, by providing a support shaft on the back of the blade of the kitchen knife and attaching a grip handle, force can be applied efficiently through the grip handle, so that hard and large objects can be stably cut with a small force. A kitchen knife (see Patent Document 3) is known.
更に、台所でマナ板に乗せる硬い食材を包丁で切るのにその包丁の背を素手で強くたたいて、包丁の刃に強い力を加えて包丁さばきの出来る、包丁の把つ手の外周に沿って合成樹脂成形で成る背受体を摺動自在に装着し、その背受体が、包丁の背に移動自在でその背をガード可能にし、素手で包丁の背に強い力を付加の出来る構成の背受け付き包丁（特許文献４参照）が知られている。 Furthermore, when cutting hard ingredients that are put on a mana board in the kitchen with a knife, the back of the knife is struck strongly with a bare hand, and a strong force is applied to the blade of the knife. A synthetic resin-molded backrest is slidably mounted along the edge of the knife, and the backrest can move to the back of the knife to guard the back, and can apply a strong force to the back of the knife with bare hands. A kitchen knife with a back rest (see Patent Document 4) is known.
更に、厨房で調理師が包丁を持つときの理想的な位置で包丁を持てる様に、使用者を自然に誘導することが出来る包丁（特許文献５参照）が知られている。 Furthermore, there is known a kitchen knife (see Patent Document 5) that naturally guides the user to hold the knife in the ideal position for a chef in the kitchen.
従来の、高齢者や女性などの握力の弱い者が、魚肉や野菜などの食材を調理する際、柄の先に刃体の付いた形状構成の一般的な三徳包丁または牛刀包丁などを、右手または左手の一方の手で柄を握り持ち、空いている他方の手で食材を押さえ安定させて切断調理するが、時々他方の手を使って峰を押さえて刃体の安定姿勢を保持すると共に、切断力を高めて調理していた。
包丁の柄を握り持つ片手のみで他の手を使わずに峰を押さえて、容易に簡単で効率よく安全に刃体の安定姿勢を保持して、且つ切断力を高めて調理することは不可能だった。
また、調理の途中で包丁をキッチン台などに置く際に、刃体が接触して不衛生になるのを、確実で手軽で容易に効率よく防ぐことが出来なかった。
本発明は、以上の問題点を解決する為になされたものである。Conventionally, when people with weak grip strength such as the elderly and women cook foods such as fish and vegetables, they hold a general Santoku knife or a Gyuto knife with a blade at the tip of the handle and hold it in their right hand. Alternatively, hold the handle with one hand of your left hand, and use your other free hand to hold down the ingredients to stabilize them and cut and cook them. , was cooking with increased cutting power.
It is not possible to easily, simply, efficiently and safely maintain a stable posture of the blade body and increase the cutting force for cooking by holding the ridge with only one hand holding the handle of the knife without using the other hand. It was possible.
In addition, it has not been possible to reliably, easily, easily and efficiently prevent unsanitary contact with the blade body when placing the kitchen knife on a kitchen table or the like during cooking.
The present invention has been made to solve the above problems.
手で握り持つ柄部、及び刃体部、及び刃先部、及び刃部、及び峰部をそれぞれ備えた一般的形状構成の包丁本体であり、
前記峰部の前記柄部の前方側先端部位に接する後方側部位付近、及び前記刃体部の前記柄部の前方側先端部位に接する後方側上部位付近のそれぞれの適宜位置に、裏側面部位に下方へ突き出した形状構成の２つの支受側部を左右に並列状に備えた前記柄部を握る手の親指の第一末節骨の下部位の第一腹を押し当て載置する峰押さえ台部を設け、
前記峰押さえ台部は、前記峰部の当接する当該部位に裏面部位が載置接合固定、及び前記刃体部の当接する当該部位を前記左右の支受側部で挟み合わせ接合固定して一体形成する。
以上の構成より成る峰押さえ台付き包丁。A kitchen knife body having a general configuration and having a handle held by hand, a blade body, a cutting edge, a blade, and a ridge,
At appropriate positions near the rear side portion of the ridge portion contacting the front side tip portion of the handle portion and in the vicinity of the rear side upper portion of the blade portion contacting the front side tip portion of the handle portion, a back side portion is provided. A crest holder that presses and places the first belly of the lower part of the first distal phalanx of the thumb of the hand that holds the handle, which has two support side parts that protrude downward in parallel on the left and right. Provide a base,
The back side of the peak holding base portion is placed and joined to the portion where the peak portion abuts, and the portion where the blade portion abuts is sandwiched between the left and right supporting side portions and joined and fixed to be integrated. Form.
A kitchen knife with a peak holding base having the above structure.
従来不可能とされていた、高齢者や女性などの握力の弱い者が、魚肉や野菜などの食材を調理する際、柄の先に刃体の付いた形状構成の一般的な三徳包丁または牛刀包丁を、右手または左手の一方の手で柄を握り持ち、空いている他方の手で食材を押さえ安定させて切断調理する態勢を変えず、前記柄を握る片手のみで他方の手を使わずに、容易で簡単に効率よく安全に、常に刃体の安定姿勢を保持して、且つ切断力を高めて楽に調理することを、本発明により可能にした。
また、調理の途中で包丁をキッチン台などに置く際に、刃体が接触して不衛生になるのを、確実で手軽で容易に効率よく防げるので、利便で安心して料理に集中できる。A general santoku knife or beef knife with a blade attached to the tip of the handle when cooking ingredients such as fish and vegetables, which was previously considered impossible for people with weak grip strength such as the elderly and women. Hold the handle of the kitchen knife with either the right hand or the left hand, hold the food with the other free hand to stabilize the food, and do not change the attitude of cutting and cooking, only one hand holding the handle without using the other hand. In addition, the present invention makes it possible to easily, simply, efficiently, safely, always maintain a stable posture of the blade body, and increase the cutting force for easy cooking.
In addition, when the kitchen knife is placed on the kitchen table during cooking, it is possible to reliably, simply, easily and efficiently prevent the blade from coming into contact with the knife and becoming unsanitary, so that the user can concentrate on cooking with convenience and peace of mind.
以下、本発明の実施の形態を説明する。
最初に、本発明の峰押さえ台付き包丁（１）は、用途別や使用者の好みで形状サイズが違う各種の、文化包丁と呼ばれる最もポピュラーで一般的な三徳包丁・万能包丁と呼ばれる牛刀包丁・刺身包丁・出刃包丁・中華包丁などが有るが、峰押さえ台部（８）の形状構成サイズは同一であり、この実施の形態では一般的な標準サイズの三徳包丁を説明する。
請求項１
（イ）手（Ｆ）で握り持つ柄部（４）、及び刃体部（５）、及び刃先部（６）、及び刃部 （７）、及び峰部（３）をそれぞれ備えた包丁本体（２）である。
（ロ）前記包丁本体（２）は、鋼製・ステンレス製・ステンレス鋼製・セラミック製であ る。
（ハ）前記峰部（３）の前記柄部（４）の前方側先端部位に接する後方側部位付近、及び 前記刃体部（５）の前記柄部（４）の前方側先端部位に接する後方側上部位付近の それぞれの適宜位置に、裏面側部位に下方へ突き出した形状構成の２つの支受側部 （９）を左右に並列状に備えた前記柄部（４）を握る手（Ｆ）の親指（Ａ）の第一 末節骨の下部位の第一腹を押し当て載置する峰押さえ台部（８）を設ける。
（ニ）前記峰押さえ台部（８）は、前記峰部（３）の当接する当該部位に裏面部位が載置 接合固定した構成であり、同じく前記刃体部（５）の当接する当該部位を前記左右 の支受側部（９）で挟み合わせて接合固定して、前記峰部（３）と前記刃体部（５ ）と前記峰押さえ台部（８）を一体的に形成する。
（ホ）前記峰押さえ台付き包丁（１）は、前記峰押さえ台部（８）を同一型に組み込んで 一体製造形式、又は溶接や接着剤で後付け製造形式にて成型する。
請求項２
（ヘ）前記峰押さえ台部（８）は、前記押し当て載置する親指（Ａ）の少し反った姿勢で 丸みを帯びた第一腹（Ｈ）の形状とピッタリ合致してフイットする形状である。
（ト）前記峰押さえ台部（８）は、前記刃先部（６）側の前方が高く前記柄部（４）側の 後方（使用者からは手前側）が低い前高後低の中央付近が最も低い湾曲傾斜姿勢形 状である。
（チ）前記峯押さえ台部（８）は、前記親指（Ａ）の第一腹（Ｈ）が押し当て載置できる サイズ（第一腹Ｈと同程度位・前後幅３ｃｍ位・左右幅２ｃｍ位・最高６ｍｍ位・ 最低１ｍｍ位・傾斜角度２０度位）であり、外周の角を無くして丸くした長方形ま たは楕円形状で設ける。
（リ）前記峰押さえ台部（８）は、前記包丁本体（２）の前記刃体部（５）と同一の鋼材 ・ステンレス材・ステンレス鋼材・セラミック材・又は前記柄部（４）と同一の木 材・プラスチック材などで製造する。
本発明は以上のような構造である。
本発明の峰押さえ台付き包丁（１）を使用して、高齢者や女性などの握力の弱い者が、魚肉や野菜などの食材を調理する時は、従来の三徳包丁や牛刀包丁を使う時と全く同じ手順と要領で、右または左の手（Ｆ）で柄部（４）を握り持ち、その状態で親指（Ａ）を前方へ向けて伸ばした位置の峰部（３）の上にある峰押さえ台部（８）に、親指（Ａ）の第一腹（Ｈ）を押し当てるようにして載置する。
後は、従来と同じく、空いている他方の手でまな板に載せた食材を押さえて安定させた状態で、前記柄部（４）を握り持つ片手（Ｆ）で前記峰押さえ台付き包丁（１）を操作して切断調理するが、この時に前記親指（Ａ）の第一腹（Ｈ）で、前記峰押さえ台部（８）を上側から押さえることで、一体状の刃体部（５）を常に安定姿勢に保持して、且つ切断力を高めるので容易に安全で安心して効率よく楽に調理ができる。
また、前記峰押さえ台付き包丁（１）の前記柄部（４）を握り持つ前記手（Ｆ）の前記親指（Ａ）の第一腹（Ｈ）を、前記峰押さえ台部（８）に押し当てて載置した状態で前記峰押さえ台付き包丁（１）を操作する感触と使い勝手が、従来の包丁を操作する時とは格段に違って良くなり、楽しく調理ができる。
そして、調理する前または途中、若しくは終わった後で前記峰押さえ台付き包丁（１）をキッチン台などに置く時に、逆さにして前記峰押さえ台部（８）をキッチン台などに当接させた状態（図４参照）で置くことで、前記刃体部が他の物に触れずに済み、手軽で容易に効率よく汚れや雑菌の付着を防いで衛生管理ができる。Embodiments of the present invention will be described below.
First, the kitchen knife (1) with a peak holding base of the present invention includes various kinds of different shapes and sizes depending on the application and user's preference, the most popular and general Santoku kitchen knife called Bunka knife, and the all-purpose kitchen knife called Gyuto knife.・Although there are sashimi knives, deba knives, Chinese knives, etc., the shape and size of the peak holding base (8) are the same, and in this embodiment, a general standard size santoku knives will be described.
Claim 1
(B) A kitchen knife body having a handle (4) held by the hand (F), a blade body (5), a cutting edge (6), a blade (7), and a ridge (3), respectively. (2).
(b) The knife body (2) is made of steel, stainless steel, stainless steel, or ceramic.
(c) near the rear portion of the ridge portion (3) in contact with the front tip portion of the handle portion (4), and the blade body portion (5) in contact with the front tip portion of the handle portion (4); A hand gripping the handle (4) provided with two support side portions (9) having a configuration of protruding downward on the back side portion in parallel on the left and right at appropriate positions near the upper portion on the rear side ( F) A ridge pressing base (8) is provided to press and place the first belly of the lower portion of the first distal phalanx of the thumb (A).
(d) The ridge holding base (8) has a structure in which the back side portion is placed and fixed to the portion with which the ridge (3) abuts. are sandwiched between the left and right support side portions (9) and joined and fixed to integrally form the peak portion (3), the blade body portion (5) and the peak holding base portion (8).
(e) The kitchen knife (1) with a crest holder (1) is formed by integrating the crest holder (8) into the same mold, or by a post-attachment manufacturing method by welding or adhesive.
Claim 2
(f) The peak holding base (8) has a shape that perfectly matches and fits the rounded shape of the first belly (H) with the thumb (A) that is pressed and placed in a slightly warped position. be.
(g) The peak holding base (8) is high in the front on the cutting edge (6) side and low in the back (front side from the user) on the handle (4) side. is the lowest curved tilt posture shape.
(h) The pin holding base (8) has a size that can be placed against the first belly (H) of the thumb (A) (about the same size as the first belly H, front-back width of about 3 cm, left-right width of 2 cm). 6mm maximum, 1mm minimum, 20 degree angle of inclination), and shall be provided in a rectangular or elliptical shape with rounded corners on the outer periphery.
(i) The peak holding base (8) is made of the same steel material as the blade body (5) of the knife body (2), stainless steel, stainless steel, ceramic material, or the same as the handle (4). Manufactured from wood, plastic, etc.
The present invention has the structure described above.
When using the knife (1) with a peak holding base of the present invention, when a person with weak grip strength such as the elderly and women cooks ingredients such as fish meat and vegetables, when using a conventional Santoku knife or a beef knife. Exactly the same procedure and point as above, grasp the handle (4) with the right or left hand (F), and in that state, place the thumb (A) on the ridge (3) at the position where it is stretched forward. Place the first belly (H) of the thumb (A) against a peak pressing base (8).
After that, in the same way as before, with the other free hand holding down the ingredients placed on the cutting board and stabilizing it, one hand (F) holding the handle (4) holds the knife with the peak holder (1 ) is operated to cut and cook, but at this time, the first belly (H) of the thumb (A) presses the ridge pressing base (8) from above, so that the integrated blade body (5) is always held in a stable posture and the cutting force is increased, so safe, secure, efficient and easy cooking can be achieved.
In addition, the first belly (H) of the thumb (A) of the hand (F) holding the handle (4) of the kitchen knife (1) with a peak holder (1) is attached to the peak holder (8). The feeling and usability of operating the kitchen knife (1) with the peak holding base in the state of being pressed against it are markedly different from those of the conventional kitchen knife, and the cooking can be enjoyed.
Before, during, or after cooking, when the kitchen knife (1) with the ridge-holding base is placed on a kitchen table or the like, the ridge-holding base (8) is brought into contact with the kitchen table or the like by turning it upside down. By placing the knife in this state (see FIG. 4), the blade part does not come into contact with other objects, and it is possible to easily and efficiently prevent the adhesion of dirt and germs for hygiene management.
１峰押さえ台付き包丁、２包丁本体、３峰部、４柄部、５刃体部、６刃先部、７刃部、８峰押さえ台部、９支受側部、Ｆ手、Ａ親指、Ｈ第一腹、Ｂ人差指、Ｃ中指、Ｄ薬指、Ｅ小指、Ｋキッチン台Knife with 1 peak holding base, 2 knife body, 3 ridges, 4 handle, 5 blade body, 6 cutting edge, 7 blade, 8 ridge holding base, 9 support side, F hand, A thumb, H first belly, B index finger, C middle finger, D ring finger, E little finger, K kitchen stand
Claims (2)
前記峰部の前記柄部の前方側先端部位に接する後方側部位付近、及び前記刃体部の前記柄部の前方側先端部位に接する後方側上部位付近のそれぞれの適宜位置に、裏側面部位に下方へ突き出した形状構成の２つの支受側部を左右に並列状に備えた前記柄部を握り持つ手の親指の第一末節骨の下部位の第一腹を押し当て載置する峰押さえ台部を設け、
前記峰押さえ台部は、前記峰部の当接する当該部位に裏面部位が載置接合固定、及び前記刃体部の当接する当該部位を前記左右の支受側部で挟み合わせ接合固定して一体形成したことを特徴とする峰押さえ台付き包丁。A kitchen knife body having a general configuration and having a handle held by hand, a blade body, a cutting edge, a blade, and a ridge,
At appropriate positions near the rear side portion of the ridge portion contacting the front side tip portion of the handle portion and in the vicinity of the rear side upper portion of the blade portion contacting the front side tip portion of the handle portion, a back side portion is provided. A ridge that presses and places the first belly of the lower portion of the first distal phalanx of the thumb of the hand holding the handle, which is provided with two support side portions in parallel on the left and right that protrude downward. A holding base is provided,
The back side of the peak holding base portion is placed and joined to the portion where the peak portion abuts, and the portion where the blade portion abuts is sandwiched between the left and right supporting side portions and joined and fixed to be integrated. A kitchen knife with a peak holding base characterized by being formed.
前記峰押さえ台部は、前記第一腹と同程度サイズで、外周の角を無くして丸くした形状構成で設けたことを特徴とする前記請求項１の峰押さえ台付き包丁。The ridge pressing base part is placed in a slightly warped position in which the thumb of the hand holding the handle part is pressed and placed, and the shape of the rounded first belly fits perfectly in the front of the cutting edge part side. is high and the rear of the handle side is low, and the curved inclined posture configuration is such that the front is high and the rear is low,
2. A kitchen knife with a peak presser base according to claim 1, wherein said peak presser base portion is approximately the same size as said first belly and is provided in a rounded configuration with no corners on the outer circumference.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021107116A JP2022177772A (en) | 2021-05-18 | 2021-05-18 | Kitchen knife with back presser base |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021107116A JP2022177772A (en) | 2021-05-18 | 2021-05-18 | Kitchen knife with back presser base |
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| Publication Number | Publication Date |
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| JP2022177772A true JP2022177772A (en) | 2022-12-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| JP2021107116A Pending JP2022177772A (en) | 2021-05-18 | 2021-05-18 | Kitchen knife with back presser base |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4917547U (en) * | 1972-05-17 | 1974-02-14 | ||
| JPS5149251U (en) * | 1974-10-11 | 1976-04-13 | ||
| CN204149175U (en) * | 2014-10-26 | 2015-02-11 | 王志成 | A kind of kitchen knife conveniently removing head of garlic skin |
| JP2017200550A (en) * | 2016-05-02 | 2017-11-09 | 裕孝 水尻 | Finger kitchen knife |
-
2021
- 2021-05-18 JP JP2021107116A patent/JP2022177772A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4917547U (en) * | 1972-05-17 | 1974-02-14 | ||
| JPS5149251U (en) * | 1974-10-11 | 1976-04-13 | ||
| CN204149175U (en) * | 2014-10-26 | 2015-02-11 | 王志成 | A kind of kitchen knife conveniently removing head of garlic skin |
| JP2017200550A (en) * | 2016-05-02 | 2017-11-09 | 裕孝 水尻 | Finger kitchen knife |
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