JP3171162U - Kitchen knife - Google Patents

Kitchen knife Download PDF

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JP3171162U
JP3171162U JP2011004048U JP2011004048U JP3171162U JP 3171162 U JP3171162 U JP 3171162U JP 2011004048 U JP2011004048 U JP 2011004048U JP 2011004048 U JP2011004048 U JP 2011004048U JP 3171162 U JP3171162 U JP 3171162U
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knife
blade
handle
stab
chin
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高部 篤
篤 高部
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株式会社レーベン販売
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Abstract

【課題】冷凍食品や、電子レンジの普及で簡易的に料理をする事が増えたが、一般の包丁は先端が薄く尖っていると共に、あごの部分も直角に出来ており、これらの先端で刺し怪我をする事が多かった。また、これらの形状のストレス等からか、身近に包丁を置く事が避けられる様になってきた。切れ味は保ちつつ依り安全で回りにもストレスを感じさせない包丁を提供する。【解決手段】刀身の切っ先を丸く、あごを丸くし、刃先を従来の様に仕上げ切れ味良くした包丁で、切れ味良く、刺し怪我を防ぐと共に、先端を折れにくくした。【選択図】図5PROBLEM TO BE SOLVED: Despite the increased use of frozen foods and microwave ovens, ordinary kitchen knives have thin and sharp tips, and the chin portion is also at a right angle. I was often stabbed and injured. In addition, it has become possible to avoid putting a kitchen knife close to you due to the stress of these shapes. We offer a kitchen knife that keeps its sharpness and is safe and does not feel stressed around. [Solution] A knife with rounded blade, rounded chin, and sharpened cutting edge as before, with good sharpness to prevent stab injury and make the tip hard to break. [Selection] Figure 5

Description

本考案は、安全性の高い包丁に関するものである。   The present invention relates to a highly safe knife.
近年、西洋包丁(文化包丁、三徳包丁)が多く使われている。これらの包丁は食材を切る以外に、切っ先で肉のスジを切ったり、野菜の切れ目を入れたり、刃元(あご)でジャガイモの芽をえぐり取ったり、野菜や果物の皮を剥いたりする多くの用途に兼用して使用する目的でつくられており、細かな動作も行う事が出来る様に出来ている。しかし、先端が尖っており犯罪に使用され兼ねない。また、先端で怪我をする事があった。また、先端が尖っているだけでなく、先端が薄いために先端が折れてしまうケースが多く発生している。また、先端を硬い食材に刺してしまい、動かせなくなる事がある。   In recent years, Western knives (cultural knives, santoku knives) are often used. In addition to cutting ingredients, these knives cut meat streaks at the cutting edge, cut vegetable cuts, grind potato buds with the chin, and peel vegetables and fruits. It is made for the purpose of being used for both purposes and can be used for detailed operations. However, it has a sharp tip and can be used for crimes. Also, there was an injury at the tip. In addition to the sharp tip, there are many cases where the tip is broken because the tip is thin. In addition, the tip may be stabbed into a hard food, making it impossible to move.
特許文献1に「刀身の刃部に、切断能力を保持するために刃付けのされた鋭利部と、前記刃付けのされていない鈍部とを設けた子供用包丁」と記載されているが、刃付けが刀身の中心部付近のみで、一般に使用するには、作業性が悪かった。
特許文献2には「従来の包丁と従来の包丁の刃を付けている、金属の部分を柄の下部の一部まで(図2)又は、柄尻部まで(図3)延長し、柄の下部に指を入れる孔を付けた。」と記載されているが、落としたりしにくいが、先端の危険性や、折れ易さは解消されていない。
登録実用新案第3062173号 特許公開2005−198833号
Patent Document 1 describes “a knife for a child in which a sharp part with a blade attached to a cutting edge of a blade and a blunt part not attached with a blade are provided to maintain cutting ability”. The blade attachment was only near the center of the blade, and workability was poor for general use.
Patent Document 2 states that “the conventional knife and the blade of the conventional knife are attached, the metal part is extended to a part of the lower part of the handle (FIG. 2) or the handle bottom part (FIG. 3). Although a hole for inserting a finger in the lower part is described, it is difficult to drop, but the danger of the tip and the ease of breaking are not solved.
Registered utility model No. 3062173 Patent Publication 2005-198833
冷凍食品や、電子レンジの普及で簡易的に料理をする事が増えたが、一般の包丁は先端が薄く尖っていると共に、あごの部分も直角になっており、これらの先端で刺し怪我をする事が多かった。また、主に柄が木やステンレスで出来ていると共に、細く、棒状であり、水に濡れると滑りやすく、回りやすく、これも刺し怪我等に繋がりやすかった。これらの形状のストレス等からか、身近に包丁を置く(例えば食事用テーブル)事が避けられる様になってきた点もある。これらにより、さらに、包丁を使用する人が減ってきている様に思われる。本考案は切れ味を保ちつつ、より安全で使いやすく周囲の人にもストレスを感じさせない包丁を提供する。   With the spread of frozen foods and microwave ovens, cooking has increased, but general kitchen knives have thin and sharp tips, and the chin is also at a right angle. There were many things to do. In addition, the handle was mainly made of wood or stainless steel, and it was thin and stick-shaped. When it got wet, it was slippery and easy to turn around, which also led to stab injury. Due to the stress of these shapes, etc., there is also a point that it is possible to avoid placing a kitchen knife (for example, a meal table) close to you. These also seem to reduce the number of people who use kitchen knives. The present invention provides a kitchen knife that keeps its sharpness, is safer and easier to use, and does not cause stress to surrounding people.
本考案の刺さない包丁は、前述の課題に鑑み、鋭意研鑽の結果、金属やセラミックスの刀身と柄で構成する調理用の包丁において、刀身の切っ先を約半径3mm前後からなる丸みを設け切っ先部とし、刀身のあごを半径3mm前後の丸みを設けあご部とした、さらに、刀身の先端側峰に円弧状の凸部を設け凸峰とした。また、柄の刀身側に凸部や鍔部を設け、柄を握った手が刀身側に滑り込み刀身のあご付近で怪我をすることを防止した。その上、柄が握った手の中で横に回転しにくくするため、柄の断面の縦の最長部寸法での縦横比を3対2(縦分の横を2/3)以下とした。さらには、柄を形成後に、柄の表面を、柔軟材で覆う様に成形し外皮を設け、さらに、柄を二重成形とし、前記外皮に内側の素材を一部露出させた包丁である。   In light of the above-mentioned problems, the non-piercing knife of the present invention is a result of diligent research, and in a kitchen knife for cooking composed of a metal or ceramic blade and handle, the cutting edge of the blade is rounded with a radius of about 3 mm. The chin of the blade was rounded with a radius of about 3 mm to form a chin portion, and an arc-shaped convex portion was formed on the tip side peak of the blade to form a convex ridge. Also, a convex part and a buttock were provided on the sword's blade side to prevent the hand holding the handle from slipping into the sword's side and getting injured near the blade's chin. In addition, in order to make it difficult to rotate horizontally in the hand gripped by the handle, the aspect ratio at the longest vertical dimension of the cross section of the handle was set to 3 to 2 (the width of the vertical portion was 2/3) or less. Furthermore, after forming the handle, the knife is formed by covering the surface of the handle with a flexible material and providing an outer skin, and further forming the handle in a double shape, and partially exposing the inner material to the outer skin.
本考案の刺さない包丁は、切れ味良く、先端で刺し怪我等をする事が少ない様に安全性を高めた、このため、若い人達や料理の初心者、そして、お手伝いする子供から、お年寄りと広い範囲の人達に怪我無く安心して使用される。また、見た目にもストレスが少ないので、食卓などにおいて便利に活用される。   The kitchen knife of the present invention is sharp and has improved safety so that there are few stabs and injuries at the tip. For this reason, it is wide for young people, beginners of cooking, and children to assist with the elderly. Can be used with peace of mind by people in range. In addition, since it is less stressful in appearance, it can be used conveniently on the dining table.
刀身の切っ先とあごに丸みを付けた包丁の正面図を示す。A front view of a knife with a cut edge and a rounded jaw is shown. 刀身先端側の峰部に凸部を設けた正面図を示す。The front view which provided the convex part in the peak part of a blade tip side is shown. 柄の刀身側に凸部や鍔部を設けた正面図を示す。The front view which provided the convex part and the collar part in the blade side of a handle is shown. 柄の断面の縦横比を示す正面図と一部断面図を示す。The front view and partial sectional view showing the aspect ratio of the cross section of the handle are shown. 柄に二重成形した外皮を設け、内材を一部露出した正面図と側面図を示す。A front view and a side view in which a double-molded outer skin is provided on the handle and a part of the inner material is exposed are shown.
図1は、刀身の切っ先とあごに丸みを付けた包丁の正面図を示す。
図1(a)(b)の包丁1は、刀身2と柄3で構成された包丁で、刀身2の先端部の切っ先付近に、例えば3mm半径で丸めた切っ先部6とし、刀身2の柄3側に例えば3mm半径の丸みを付けたあごをあご部5とした包丁1であり刃先4は切っ先部6から、あご部5まで刃付けが施されているものである。図1(a)は従来の三徳や牛刀包丁に沿った形状を元に、図1(b)は、野菜を刻む包丁を元に考えた形状を示す。これらの形状は、従来、切っ先で肉のスジを切ったり、野菜の切れ目を入れたりの作業に対し特に不便を感じる事は無かった。むしろ、あご部5でジャガイモの芽をえぐり取る作業は、先端が丸い方が、穴の先端が丸く削れ、作業効率や、えぐり後の形状が綺麗であった。また、野菜や果物の皮を剥いたりする用途に対しても遜色無かった。
さらに、従来の先端が尖った包丁に比べ、先端部が丸いため折れにくい。また、従来、子供用包丁以外の包丁は切っ先部は尖り、あごは直角に尖っていた。包丁の先が尖ってない事により怪我が防げる。また、刺しにくい為に犯罪に使われにくくなると考えられる。以降、上記で説明した同一内容は省略する。
FIG. 1 shows a front view of a knife with a cut edge and a rounded jaw.
The knife 1 in FIGS. 1 (a) and 1 (b) is a knife composed of a blade 2 and a handle 3, and a cutting edge 6 rounded with a radius of 3 mm, for example, near the cutting edge of the blade 2, and the handle of the blade 2 For example, a knife 1 having a chin portion 5 with a 3 mm radius rounded jaw on the 3 side, and the cutting edge 4 is bladed from the cutting edge portion 6 to the chin portion 5. Fig.1 (a) shows the shape considered based on the shape along the conventional Santoku and the cow knife, and FIG.1 (b) based on the knife which cuts vegetables. Conventionally, these shapes have not been particularly inconvenient for cutting meat streaks or cutting vegetables. Rather, the work of scooping out the potato buds at the chin part 5 had a round tip, and the tip of the hole was rounded off, and the work efficiency and shape after scooping were clean. Moreover, it was not inferior to the use of peeling vegetables and fruits.
Furthermore, compared with the conventional knife with a sharp tip, the tip is round and is not easily broken. Conventionally, knives other than children's knives have sharp edges and chins have a right angle. Injuries can be prevented by the fact that the tip of the knife is not sharp. In addition, it is thought that it is hard to be used for crime because it is hard to stab. Henceforth, the same content demonstrated above is abbreviate | omitted.
図2は、刀身先端側の峰部に凸部を設けた正面図を示す。包丁1aは、刀身2の先端峰部に円弧状の凸峰7aを有する。従来の包丁に比べ、先端部が丸いため折れにくいと共に、先端部の峰部が丸いため峰に包丁を握る手の反対の手を掛け押す場合に、切っ先方向に包丁が滑らずに、包丁の先端で怪我をする事を防止できる。
また、図1(a)での切っ先を丸めただけより、凸峰7aにより先端の尖り、及び尖り感をさらに弱める事が出来ると共に、先折れも防止できる。
FIG. 2 shows a front view in which a convex portion is provided at a ridge on the blade tip side. The kitchen knife 1 a has an arc-shaped convex peak 7 a at the tip peak portion of the blade 2. Compared to conventional knives, the tip is round and difficult to break, and the tip of the ridge is round, so when you press and hold the opposite hand to grip the knife, the knife does not slide in the cutting direction. You can prevent injury at the tip.
Further, by rounding off the cutting edge in FIG. 1 (a), it is possible to further weaken the sharpness and sharpness of the tip by the convex peak 7a and to prevent the forward bending.
図3は、柄の刀身側に凸部や鍔部を設けた正面図を示す。図3(a)は、包丁1cは、柄3の刀身側の下部に柄凸部10を設けたものを示し、(b)は、包丁1dを示し、柄3の刀身側に鍔部11を設けたもので、柄凸部10、鍔部11は柄3を握った手で、刀身2を前方方向に押下する場合に、手が刀身2方向に滑り刀身で怪我をする事を防止すると共に力を前方向に入れやすくする。また、図3(a)では凸峰7aを大きめとすると共に刀身の凸峰7aの柄3側に凹峰7bを設けることにより、凸峰7aの段差をより鮮明にすると共に強調させる等デザイン性も向上させた。   FIG. 3 shows a front view in which a convex portion and a collar portion are provided on the blade side of the handle. FIG. 3 (a) shows a knife 1c having a handle 10 on the lower side of the handle 3 on the blade side, (b) shows a knife 1d, and a hook 11 on the blade side of the handle 3. The handle convex part 10 and the collar part 11 are provided with the hand that grips the handle 3, and when the blade 2 is pushed forward, the hand slides in the blade 2 direction and prevents the blade from being injured. Make it easier to put force forward. Further, in FIG. 3A, the convex peak 7a is made larger and a concave peak 7b is provided on the handle 3 side of the blade convex peak 7a, thereby making the step of the convex peak 7a clearer and emphasized. Also improved.
図4は、包丁1eを示し、柄3の断面20を示し、縦の最長部での断面20の縦寸法20tと横寸法20yを示す。縦横比が2対1(縦分の横が1/2)以下としたもので、柄3を手で握った際に柄が手の中で滑り回転しにくくなり、力を入れて切った際に回転して刺し怪我をする等を防止する事が出来る。   FIG. 4 shows the knife 1e, shows the cross section 20 of the handle 3, and shows the vertical dimension 20t and the horizontal dimension 20y of the cross section 20 at the longest vertical part. When the aspect ratio is 2: 1 (less than 1/2 of the vertical portion), when the handle 3 is grasped with the hand, the handle becomes difficult to slide and rotate in the hand, and when it is cut with force It is possible to prevent stab injury by rotating it.
図5(a)(b)は、外皮を柔軟材で形成した図を示し、内部材12を例えばポリプロピレンで成形し、外皮13をエラストマーで成形したもので、内部材12はポリプロピレンで刀身を確実に固定成形し、成形後に外皮13を二重成形したものを示す。外皮をエラストマーとする事で、適度な弾力と安定感やグリップ力が発生し、安定した操作が出来る事により、滑り、回転を押さえ、刺し怪我等を未然に防止する事に繋がる。また、外皮13の柄の中心付近に星型、ハート型のマークは内部材12、12aを露出させた事を示す。また、露出した部分は、芯材である内部材12が表面に出た状態となり、柄のグリップ力を増し、操作時の安定感を増すことにより、使用時の滑り防止や動きの的確さが増し、刺し怪我等を防止する結果となる。さらに、図5(b)の包丁1fは内部材12aを外皮13と色を異なる色で成形したものである、また、柄の尻部14にハートの模様を付けたものである。例えば、内部材12aをピンク、外皮を白色とすることにより、ハートマークがピンク色で、かわいらしいデザインとなる。他にも、内部材12aを半透明とし外皮13をピンク色とする等色々な組合せが考えられる。このように、各部材は色を変えてもよい。これらにより、カラフルで感性豊かな楽しく料理が出来る包丁となり、若い世代にも好んで使用される包丁となる。   FIGS. 5 (a) and 5 (b) are diagrams in which the outer skin is formed of a flexible material. The inner member 12 is formed of, for example, polypropylene, and the outer skin 13 is formed of an elastomer. Fig. 5 shows a case where the outer shell 13 is double-molded after being molded. By using the outer shell as an elastomer, moderate elasticity, stability, and gripping force are generated, and stable operation can be achieved, thereby preventing slippage and rotation and preventing stab injury. A star-shaped or heart-shaped mark near the center of the handle of the outer skin 13 indicates that the inner members 12 and 12a are exposed. In addition, the exposed part is in a state in which the inner member 12 as a core is exposed on the surface, increasing the grip of the handle and increasing the stability during operation, thereby preventing slippage and accuracy of movement during use. As a result, stab injury is prevented. Further, the knife 1f of FIG. 5B is formed by molding the inner member 12a in a color different from that of the outer skin 13, and is provided with a heart pattern on the bottom 14 of the handle. For example, when the inner member 12a is pink and the outer skin is white, the heart mark is pink and the design is cute. In addition, various combinations such as semi-transparent inner member 12a and pink outer shell 13 are conceivable. Thus, each member may change color. As a result, it becomes a kitchen knife that can be cooked colorfully and sensibly and can be used by younger generations.
以上、本考案に係る刺さない包丁の各実施形態と実施例について説明した。刀身の厚さや刀身の表面の形状等において他に変形例が考えられる。例えば刀身に食材の切り離れが良いように穴や、溝等を設けたりすることも本考案の範疇と考える。さらに、柄の模様は、複数の星やハートの形としているが、他の形でも、一体型の模様でもよい。
なお、本考案に係る刺さない包丁は上記に限らず、さらに多くの代替物、修正および変形例が当業者にとって明らかである。また、上記各実施形態や変形例における各特徴をそれぞれ組み合わせて用いることもできる。
In the above, each embodiment and Example of the knife which does not stab based on this invention were demonstrated. Other variations are possible in the thickness of the blade and the shape of the surface of the blade. For example, it is considered to be a category of the present invention to provide a hole, a groove, etc. in the blade so that the food can be easily separated. Furthermore, the pattern of the pattern is in the form of a plurality of stars or hearts, but may be other shapes or an integrated pattern.
In addition, the knife which does not stab according to the present invention is not limited to the above, and many alternatives, modifications and variations will be apparent to those skilled in the art. Also, the features in the above embodiments and modifications can be used in combination.
1・1a・1b・1c・1d・1e・1f:包丁、2:刀身、3:柄、4:刃先、5:あご部、6:切っ先部、7:峰、7a:凸峰、7b:凹峰、10:柄凸部、11:鍔部、12・12a:内部材、13:外皮、14:尻部、20:断面、20t:縦寸法、20y:横寸法
1 · 1a · 1b · 1c · 1d · 1e · 1f: knife, 2: blade, 3: handle, 4: blade edge, 5: jaw part, 6: cutting edge part, 7: peak, 7a: convex peak, 7b: concave Ridge, 10: handle convex part, 11: collar part, 12 · 12a: inner member, 13: outer skin, 14: hip part, 20: cross section, 20t: vertical dimension, 20y: horizontal dimension

Claims (7)

  1. 金属やセラミックスの刀身と柄で構成する調理用の包丁において、
    刀身の切っ先を約半径3mmからなる丸みを設け切っ先部としたこと
    を特徴とする刺さない包丁。
    In cooking knives composed of metal and ceramic blades and patterns,
    A knife that does not stab, characterized in that the cutting edge of the blade is rounded with a radius of about 3 mm to form a cutting edge.
  2. 請求項1に記載の刺さない包丁において、
    刀身のあごを約半径3mmの丸みを設けあご部としたこと
    を特徴とする刺さない包丁。
    The knife according to claim 1, wherein
    A knife that does not stab, characterized in that the chin of the blade is rounded with a radius of about 3 mm to form the jaw.
  3. 請求項1から請求項2の何れか一項に記載の刺さない包丁において、
    刀身の先端側の峰に円弧状の凸部を設け凸峰としたこと
    を特徴とする刺さない包丁。
    In the knife which does not stab as described in any one of Claim 1 to Claim 2,
    A knife that does not stab, characterized by providing an arc-shaped convex portion on the peak on the tip side of the blade and forming a convex peak.
  4. 請求項1から請求項3の何れか一項に記載の刺さない包丁において、
    前記柄の刀身側に凸部や鍔部を設け、柄を握った指が刀身側に滑り込み刀身のあご付近で怪我をすることを防止したこと
    を特徴とする刺さない包丁。
    In the knife which does not stab as described in any one of Claims 1-3,
    A non-piercing knife characterized in that a convex portion or a heel portion is provided on the blade side of the handle, and a finger gripping the handle is prevented from slipping into the blade side and causing an injury near the chin of the blade.
  5. 請求項1から請求項4の何れか一項に記載の刺さない包丁において、
    握った手の内を柄が回転しにくくするため、前記柄の断面縦の最長部での縦横比が2対1(縦分の横を1/2)以下としたこと
    を特徴とする刺さない包丁。
    In the knife which does not stab as described in any one of Claims 1-4,
    In order to make it difficult for the handle to rotate inside the gripped hand, the kitchen knife is characterized in that the aspect ratio of the longest portion of the cross section of the handle is 2 to 1 (1/2 of the vertical portion).
  6. 請求項1から請求項5の何れか一項に記載の刺さない包丁において、
    前記柄を形成後に、柄の表面を、柔軟材で覆う様に形成し外皮を設けたこと
    を特徴とする刺さない包丁。
    In the knife which does not stab as described in any one of Claims 1-5,
    A knife that does not pierce, characterized in that after the pattern is formed, the surface of the pattern is formed so as to be covered with a flexible material and an outer skin is provided.
  7. 請求項1から請求項5の何れか一項に記載の刺さない包丁において、
    前記柄を二重成形とし、前記外皮に内側の素材を一部露出させたこと
    を特徴とする刺さない包丁。
    In the knife which does not stab as described in any one of Claims 1-5,
    A knife that does not stab, wherein the handle is double-molded and a part of the inner material is exposed on the outer skin.
JP2011004048U 2011-07-13 2011-07-13 Kitchen knife Expired - Fee Related JP3171162U (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5613355B1 (en) * 2014-02-14 2014-10-22 株式会社レーベン販売 Cooking utensil with cutting blade
CN108857611A (en) * 2018-07-16 2018-11-23 张小泉股份有限公司 The good cutter of a kind of sharp and intensity and its manufacturing method
WO2020022314A1 (en) * 2018-07-24 2020-01-30 京セラ株式会社 Hand-held member and hand-held-type article

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5613355B1 (en) * 2014-02-14 2014-10-22 株式会社レーベン販売 Cooking utensil with cutting blade
WO2015121965A1 (en) * 2014-02-14 2015-08-20 株式会社レーベン販売 Kitchen utensil provided with cutting blade
CN108857611A (en) * 2018-07-16 2018-11-23 张小泉股份有限公司 The good cutter of a kind of sharp and intensity and its manufacturing method
WO2020022314A1 (en) * 2018-07-24 2020-01-30 京セラ株式会社 Hand-held member and hand-held-type article

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