JP3222416U

JP3222416U - Konnyaku cooking knife

Info

Publication number: JP3222416U
Application number: JP2019001799U
Authority: JP
Inventors: 諭小島
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-04-25
Filing date: 2019-04-25
Publication date: 2019-08-01
Anticipated expiration: 2029-04-25

Abstract

【課題】こんにゃくを調理する際に、こんにゃくの表面が滑らかで調味料の味が染込みにくいという不都合を解決し、こんにゃく料理の質を向上させるこんにゃくカット専用の包丁を提供する。【解決手段】包丁の刃先をのこぎりのようにＷ字形にして、さらにその切っ先を交互に外側へ折り曲げ、こんにゃくをカットする際に切断面に無数の傷をつけて課題を解決する。【選択図】図３[PROBLEMS] To provide a knife for exclusive use of a konjac cut that solves the disadvantage that the surface of the konjac is smooth and the flavor of the seasoning is difficult to permeate when cooking konjac, and improves the quality of the konjac dish. The blade edge of a kitchen knife is formed in a W shape like a saw, and the cutting edges are alternately bent outward, and when cutting konjac, the cutting surface is innumerably scratched to solve the problem. [Selection] Figure 3

Description

本考案は、こんにゃく調理用の包丁に関する The present invention relates to a knife for cooking konjac

従来の包丁は刃先を鋭くして、食材の切れ味をよくすることに重点を置いていた。 Conventional knives have focused on sharpening the cutting edge and improving the sharpness of food.

しかし、こんにゃく本体はその成分密度が高いため、これを従来の刃先が鋭いだけの包丁でカットすればその切断面もまたつるつると滑らかになり、調味料の味が染込みにくいために少しでも味を染込みやすくするために手指で千切ったりしていたが、これでは手間がかかる上に形も不揃いになり、一般的ではなかった。 However, because the konnyaku main body has a high component density, if it is cut with a conventional knife with only a sharp cutting edge, the cut surface becomes smooth when it is slippery, and the taste of the seasoning is difficult to be incorporated into it. Although it was shredded with fingers in order to make it easier to dye, it took time and was irregular, and it was not common.

そこで、こんにゃくをカットする際に従来の刃が鋭いだけの包丁を使用せず、刃先をのこぎりのようにＷ字形に加工し、その切っ先を外側に折り曲げた包丁を使用することによってこんにゃくの切断面に傷を付け、調味料の味が簡単に染込みやすくなるようにした。Therefore, when cutting konjac, the cutting edge is processed into a W shape like a saw without using a knife with only a sharp blade, and the cutting surface of konjac is used by using a kitchen knife whose tip is bent outward. In order to make it easy to stain the flavor of the seasoning.

よって、本考案のこんにゃく調理用包丁を使用することにより、こんにゃくをカットすると同時に切断面に無数の傷を付け、簡単に調味料の味を染込みやすくして美味しいこんにゃく料理ができるようにした。また、従来から何の変化もなかったこんにゃくのカット面にＷ字形の傷をつけることによって見た目も斬新な切り口になり、こんにゃく料理に対する創作意欲を高めることにもなる。 Therefore, by using the konjac cooking knife of the present invention, the konjac is cut at the same time as the cut surface is innumerably scratched, so that the flavor of the seasoning can be easily dyed and delicious konjac cooking can be performed. In addition, by making a W-shaped scratch on the cut surface of konnyaku that has not been changed in the past, the appearance becomes a novel cut, and it also raises the creative motivation for konnyaku cooking.

本考案に係るこんにゃく調理用包丁は、図１に示すように刃先をのこぎりのようにＷ字形に加工し、さらにその切っ先を図２に示すように交互に外側へ折り曲げることが重要である。 In the konjac cooking knife according to the present invention, it is important to process the cutting edge into a W-shape like a saw as shown in FIG. 1 and to bend the cutting point alternately to the outside as shown in FIG.

本考案に係るこんにゃく調理用包丁の側面図である。 It is a side view of the konjac cooking knife concerning the present invention. 本考案に係るこんにゃく調理用包丁の正面図である。 It is a front view of the konjac cooking knife concerning the present invention. 本考案に係るこんにゃく調理用包丁の見取図である。 It is a sketch of a kitchen knife for konjak cooking concerning the present invention.

Claims

A knife for processing the cutting edge of a kitchen knife into a W shape like a saw, alternately bending the cutting edge outward, and pushing the konjac from the top to scratch the cut surface of the konjac.