JP3171162U - Kitchen knife - Google Patents

Abstract

PROBLEM 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

  The present invention relates to a highly safe knife.

  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.

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

  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.

  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.

  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.

A front view of a knife with a cut edge and a rounded jaw is shown. The front view which provided the convex part in the peak part of a blade tip side is shown. The front view which provided the convex part and the collar part in the blade side of a handle is shown. The front view and partial sectional view showing the aspect ratio of the cross section of the handle are shown. 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.

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.

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.

  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.

  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.

  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.

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: 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)

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. 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. 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. 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. 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). 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. 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.

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