JP3156378U - chopsticks - Google Patents
chopsticks Download PDFInfo
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- JP3156378U JP3156378U JP2009007316U JP2009007316U JP3156378U JP 3156378 U JP3156378 U JP 3156378U JP 2009007316 U JP2009007316 U JP 2009007316U JP 2009007316 U JP2009007316 U JP 2009007316U JP 3156378 U JP3156378 U JP 3156378U
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- chopsticks
- chopstick
- small
- bulging portion
- bulging
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Abstract
【課題】箸を把持した手指が先端側へ移動しにくくなるように箸の把持部に緩やかな傾斜面となる凹凸部を形成した箸を提供する。【解決手段】箸１の先端側から上方側にわたり第１小膨出部２を形成し、箸の上方側にも同様に上端側から下方側にわたり第２小膨出部３を形成し、該第１小膨出部の上部側及び第２小膨出部の下部側の溝部間に、上部側溝部５から下部側溝部４にわたり漸次膨出する膨出部６を形成し、該膨出部６の頂部を両者間の下部側溝部４位置から１／３〜１／４の位置に設けて箸を構成する。【選択図】図１The present invention provides a chopstick having a concavo-convex portion with a gently sloping surface formed on a grip portion of the chopstick so that a finger holding the chopstick does not easily move to the tip side. A first small bulge portion 2 is formed from the tip side of the chopsticks 1 to the upper side, and a second small bulge portion 3 is also formed on the upper side of the chopsticks from the upper end side to the lower side. A bulging portion 6 that gradually bulges from the upper groove portion 5 to the lower groove portion 4 is formed between the upper and lower groove portions of the first small bulging portion and the bulging portion. The top of 6 is provided at a position 1/3 to 1/4 from the position of the lower side groove 4 between them to constitute a chopstick. [Selection] Figure 1
Description
本考案は、箸を把持するとき、親指、人差し指或いは中指等の手指と箸とがフィットし、把持した箇所がずれることなく持ち易い形状としたことを特徴とする箸に関するものである。 The present invention relates to a chopstick characterized in that when holding a chopstick, a finger such as a thumb, an index finger or a middle finger fits with the chopstick, and the gripped portion is easily held.
箸は、竹・柳・杉・檜・萩・栗・桑・槐・紫檀・黒檀等の木材の他、金・銀・銅・鉄・アルミニウム等の金属、象牙等の動物の骨角、或いは合成樹脂等の様々な材料によって形成されている。長さは、その使用者や使用目的により適宜なものが採用されているが、通常２１ｃｍ（７寸）から３６ｃｍ（１尺２寸）等の各種のものが使用されている。また、その形状は、丸形・角形・太形・細形・先細形・平形等の様々なものがあるが、それらのものは先端側へ向かって漸次細くなる形状のもので、箸の材質や表面の仕上げ状態によっては把持した箇所が滑り易いものであった。 Chopsticks are made of wood such as bamboo, willow, cedar, cocoon, chestnut, chestnut, mulberry, purple, ebony, ebony, etc., metal such as gold, silver, copper, iron, aluminum, bones of animals such as ivory, or It is made of various materials such as synthetic resin. The length is appropriately selected depending on the user and purpose of use, but various lengths such as 21 cm (7 dimensions) to 36 cm (1 scale 2 dimensions) are usually used. In addition, there are various shapes such as round, square, thick, thin, tapered, flat, etc., but these are gradually tapered toward the tip, and the material of the chopsticks Depending on the finishing condition of the surface, the gripped part was slippery.
そのために、下記する文献のように、手指の滑りを防止するために把持部に独立した多数の凸部を形成して滑り止め加工しているものがある。 For this reason, as described in the following literature, there are some which are anti-slip processed by forming a number of independent convex portions on the gripping portion in order to prevent the fingers from slipping.
既存の箸は、日本国ばかりでなく、韓国或いは中国においても広く使用されており、その形状はほとんど同じようなものとなっている。しかし、近年、外国において自国以外の様々な食ベ物を口にする機会が増えている。それに伴い、これからの箸は、伝統的な形状を保持しつつ、食べ物の種類や箸の材質等により従来の形状とは異なるものが求められている。 Existing chopsticks are widely used not only in Japan but also in Korea or China, and the shape is almost the same. However, in recent years, there are increasing opportunities to eat various foods outside the home country in foreign countries. Along with this, chopsticks in the future are required to be different from conventional shapes depending on the type of food and the material of the chopsticks while maintaining the traditional shape.
また、上記箸の断面形状は、円形状或いは四角形状のものが一般的で、それらの形状のものは上方部から下方部に向けてその形状のまま漸次細くなるものであった。従って、手指で把持する部分も円形状或いは四角形状で且つ先端側が細く形成されているので材質や箸表面の仕上げ状態によっては把持部となる手指が下方側へずれるおそれがあり、適切な位置での固定状態が持続できないおそれがあった。 The cross-sectional shape of the chopsticks is generally circular or quadrangular, and those shapes gradually narrow from the upper part toward the lower part. Therefore, the part to be gripped with fingers is also circular or quadrangular and the tip end side is thin, so depending on the material and the finish of the chopstick surface, there is a risk that the fingers that will be the gripping part will shift downwards, There was a possibility that the fixed state of could not be sustained.
本考案は、上記欠点を解決したもので、箸を把持した手指が先端側へ移動しにくくなるように箸の把持部に緩やかな傾斜面となる凹凸部を形成したものである。 The present invention solves the above-described drawbacks, and forms a concavo-convex portion having a gently inclined surface on the grip portion of the chopstick so that the finger holding the chopstick does not easily move to the tip side.
本考案は、箸の先端側から上方側にわたり第１小膨出部を形成し、箸の上方側にも同様に上端側から下方側にわたり第２小膨出部を形成し、該第１小膨出部の上部側及び第２小膨出部の下部側の溝部間に、上部側溝部から下部側溝部にわたり漸次膨出する膨出部を形成し、該膨出部の頂部を両者間の下部側溝部位置から１／３〜１／４の位置に設けた箸を特徴とする。 In the present invention, a first small bulge is formed from the tip side to the upper side of the chopsticks, and a second small bulge is also formed on the upper side of the chopsticks from the upper end side to the lower side. A bulging portion that gradually bulges from the upper groove portion to the lower groove portion is formed between the upper portion of the bulging portion and the lower portion of the second small bulging portion, and the top of the bulging portion is between the two. The chopsticks are provided at positions 1/3 to 1/4 from the position of the lower side groove.
本考案の箸は、上下に各々小膨出部を形成し、その小膨出部間にやや大きめの膨出部を形成することにより食べ物を掴み易くすると同時に、箸を把持した手指が滑りにくくなるようにしたもので、箸とそれを把持した手指との一体感が得られることが可能となった。 The chopsticks of the present invention have small bulges on the top and bottom, and a slightly larger bulge between the small bulges to make it easier to grip food, and at the same time, the fingers holding the chopsticks are difficult to slip As a result, it is possible to obtain a sense of unity between the chopsticks and the fingers holding the chopsticks.
以下、図面を参考に本考案の実施例を説明する。 Embodiments of the present invention will be described below with reference to the drawings.
実施例１は、図１に示すように、先端側を細くした箸１で、該先端側に近接した位置に該先端側から上方側にわたり緩やかな傾斜面を有する第１小膨出部２を形成し、他方、箸の上方側にも同様に上端側から下方側にわたり緩やかな傾斜面を有する第２小膨出部３を形成し、該第１小膨出部２の上方位置にある下部側溝部４及び第２小膨出部３の下方位置にある上部側溝部５間に、該上部側溝部５から下部側溝部４にわたり漸次膨出する膨出部６を形成し、該膨出部６の頂部を両者間の下部側溝部４の位置から１／３〜１／４の位置に設けている。 In the first embodiment, as shown in FIG. 1, a chopstick 1 having a narrowed tip side is provided with a first small bulge portion 2 having a gently inclined surface from the tip side to the upper side at a position close to the tip side. On the other hand, on the upper side of the chopsticks, a second small bulging portion 3 having a gently sloping surface from the upper end side to the lower side is also formed, and the lower portion located above the first small bulging portion 2 is formed. A bulging portion 6 that gradually bulges from the upper side groove portion 5 to the lower side groove portion 4 is formed between the upper groove portion 5 below the side groove portion 4 and the second small bulging portion 3, and the bulging portion The top part of 6 is provided in the position of 1/3 to 1/4 from the position of the lower side groove part 4 between both.
上記箸１を把持する場合は、図２に示すように、２本の箸１、１の上方側の第２小膨出部３の下端に位置する上部側溝部５に人差し指のほぼ第三関節が位置するようにし、下方側小膨出部２の下部側溝部４から漸次立ち上がった膨出部６に人差し指の先端部が位置するようにし、親指の内側により膨出部６の傾斜面を押圧することにより箸１を把持することになる。これにより把持部から手指が滑ることなく箸１を手指にフィットした状態で強固に把持することが可能となる。箸と手指の一体感を得ることが可能となる。 When the chopsticks 1 are gripped, as shown in FIG. 2, the third joint of the index finger is inserted into the upper groove portion 5 located at the lower end of the second small bulge portion 3 above the two chopsticks 1 and 1. So that the tip of the index finger is positioned at the bulging portion 6 that gradually rises from the lower groove 4 of the lower small bulging portion 2, and the inclined surface of the bulging portion 6 is pressed by the inside of the thumb. By doing so, the chopsticks 1 are gripped. As a result, the chopsticks 1 can be firmly held in a state in which the chopsticks 1 are fitted to the fingers without slipping the fingers from the holding portion. It is possible to obtain a sense of unity between chopsticks and fingers.
また、下方側小膨出部２は、食ベ物を掴み易く、更に、必要に応じて上方側の小膨出部３を利用して他の食ベ物を掴むことも可能である。 In addition, the lower small bulging portion 2 can easily grasp the food, and it is also possible to grasp another food using the upper small bulging portion 3 as necessary.
１ 箸
２ 第１小膨出部
３ 第２小膨出部
４ 下部側溝部
５ 上部側溝部
６ 膨出部
DESCRIPTION OF SYMBOLS 1 Chopstick 2 1st small bulging part 3 2nd small bulging part 4 Lower side groove part 5 Upper side groove part 6 Bulging part
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009007316U JP3156378U (en) | 2009-10-15 | 2009-10-15 | chopsticks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009007316U JP3156378U (en) | 2009-10-15 | 2009-10-15 | chopsticks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP3156378U true JP3156378U (en) | 2009-12-24 |
Family
ID=54874527
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2009007316U Expired - Fee Related JP3156378U (en) | 2009-10-15 | 2009-10-15 | chopsticks |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3156378U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200085549A (en) * | 2019-01-07 | 2020-07-15 | (주)엠제이케미칼 | Multi-function chopsticks having winding module for pasta noodles |
-
2009
- 2009-10-15 JP JP2009007316U patent/JP3156378U/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200085549A (en) * | 2019-01-07 | 2020-07-15 | (주)엠제이케미칼 | Multi-function chopsticks having winding module for pasta noodles |
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Free format text: JAPANESE INTERMEDIATE CODE: R150 |
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