JP3227805U - Single-edged chef knife - Google Patents
Single-edged chef knife Download PDFInfo
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- JP3227805U JP3227805U JP2019005010U JP2019005010U JP3227805U JP 3227805 U JP3227805 U JP 3227805U JP 2019005010 U JP2019005010 U JP 2019005010U JP 2019005010 U JP2019005010 U JP 2019005010U JP 3227805 U JP3227805 U JP 3227805U
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Abstract
【課題】食材を切る時に、包丁に食材が付着する問題を解決し、食材がめくれて切れる切れ方を実現し、繊細な作業がしやすく、砥ぎやすさを向上させる包丁を提供する。
【解決手段】シェフナイフの形状で、片刃の刃付けをしている包丁であって、刃元から切っ先にかけて刃の厚さが薄くなり、しなりを利用して砥ぐことが容易な形状を有する。また、食材のめくれをうみだす砥ぎの角度として１８°〜２０°と、切り刃の幅として１．２ｍｍ〜１．８ｍｍの基準を満たす形状を有する。
【選択図】図３PROBLEM TO BE SOLVED: To provide a kitchen knife which solves the problem of food sticking to a kitchen knife when cutting the food material, realizes a cutting method in which the food material is turned over and cuts, facilitates delicate work, and improves the ease of sharpening.
SOLUTION: The shape of a chef knife is a kitchen knife with a single-edged blade, the thickness of the blade becomes thinner from the blade edge to the cutting edge, and the shape is easy to sharpen by using the bending. Have. In addition, it has a shape that meets the criteria of 18 ° to 20 ° as the angle of grinding to produce the turning of food and 1.2 mm to 1.8 mm as the width of the cutting edge.
[Selection diagram] Fig. 3
Description
包丁Kitchen knife
食材を切る際に使う道具として、両刃の三徳包丁やシェフナイフ（牛刀）が主流であるDouble-edged Santoku knives and chef's knives are the mainstream tools used when cutting ingredients.
背景技術にある包丁は、食材が包丁に付着しやすい。The kitchen knife in the background technology is easy for foodstuffs to adhere to the kitchen knife.
背景技術にある包丁は、刃付け・刃の厚み・刃の形状から薄切りがしにくく砥ぎにくいThe kitchen knife in the background technology is difficult to slice and sharpen due to the blade attachment, blade thickness, and blade shape.
食材のめくれを生みだす研ぎ角と切り刃の幅の基準を満たした片刃の刃付けをすることで、食材が包丁に付着しにくくするBy attaching a single-edged blade that meets the criteria for the sharpening angle and the width of the cutting blade that produce the turning of the food, it makes it difficult for the food to adhere to the kitchen knife.
片刃にすること、包丁がしなる刀身の細さや薄さにすることで、薄切りをしやすく、砥ぎを容易にするBy making it single-edged and making the blade thinner and thinner, it is easier to slice and sharpen.
峰（図１▲１▼）は柄と直線になっている。峰の部分を使い食材を集めやすくする。The peak (Fig. 1 ▲ 1 ▼) is in a straight line with the handle. Use the peaks to make it easier to collect ingredients.
刃元の直線部分の長さ（図１▲２▼）は刃渡り全体の長さに合わせて変動する。The length of the straight portion of the blade base (Fig. 1 (2) ▼) varies according to the length of the entire blade length.
刃元から切っ先にかけての角度（図１▲３▼）は４°。ハンドルの太さ、刀身の幅によって変動する。食材を刻む作業のときに指があたらない基準を満たす角度。The angle from the cutting edge to the cutting edge (Fig. 1 ▲ 3 ▼) is 4 °. It varies depending on the thickness of the handle and the width of the blade. An angle that meets the criteria for not touching your fingers when chopping ingredients.
刀身の幅（図１▲４▼）は４６ｍｍ。ハンドルの太さ、刃元から切っ先にかけての刃の角度によって変わる。食材を刻む作業のときに指があたらない基準を満たす角度。The width of the blade (Fig. 1 ▲ 4 ▼) is 46 mm. It depends on the thickness of the handle and the angle of the blade from the blade edge to the cutting edge. An angle that meets the criteria for not touching your fingers when chopping ingredients.
切っ先とアゴをまるめる（図１▲５▼と▲６▼）Round the cutting edge and jaw (Fig. 1 ▲ 5 ▼ and ▲ 6 ▼)
刀身の刃の厚さは図２のＡ〜Ｂにかけては１．７ｍｍ、Ｂ〜Ｃにかけて薄くなっていく。刀身がしなる厚み、食材のめくれをだすための砥ぎの角度と切り刃の幅を出せる刃の厚みであること。The thickness of the blade of the blade is 1.7 mm from A to B in FIG. 2, and becomes thinner from B to C. The thickness of the blade should be such that the blade can be bent, the angle of the grind to turn the food, and the width of the cutting blade can be obtained.
図３のａは１．７ｍｍ、図３のｂは０．４ｍｍ〜０．５ｍｍの厚さ。砥ぎの角度（図３ｄ）は１８°〜２０°。切り刃の幅（図３ｄ）は２ｍｍ。食材のめくれを出すために必要な砥ぎの角度と切り刃の幅がとれる刃の厚さであること。刃の側面はフラットグラインド（図３ｃ）A in FIG. 3 has a thickness of 1.7 mm, and b in FIG. 3 has a thickness of 0.4 mm to 0.5 mm. The sharpening angle (Fig. 3d) is 18 ° to 20 °. The width of the cutting edge (Fig. 3d) is 2 mm. The angle of the grind required to turn over the food and the width of the cutting blade should be the thickness of the blade. The side of the blade is flat grind (Fig. 3c)
▲１▼峰
▲２▼刃元の直線部分
▲３▼角度
▲４▼刀身の幅
▲５▼切っ先
▲６▼アゴ
ａ峰の刃の厚み
ｂ刃先の刃の厚み
ｃ刃の側面
ｄ切り刃の幅、角度▲ 1 ▼ Peak ▲ 2 ▼ Straight part of the blade edge ▲ 3 ▼ Angle ▲ 4 ▼ Blade width ▲ 5 ▼ Cutting edge ▲ 6 ▼ Jaw a Peak blade thickness b Blade edge blade thickness c Blade side d Cutting blade Width, angle
刃元から切っ先にかけての角度（図１▲３▼）は４°〜５°。ハンドルの太さ、刀身の幅によって変動する。食材を刻む作業のときに指があたらない基準を満たす角度The angle from the cutting edge to the cutting edge (Fig. 1 ▲ 3 ▼) is 4 ° to 5 °. It varies depending on the thickness of the handle and the width of the blade. An angle that meets the criteria for not touching your fingers when chopping ingredients
刀身の幅（図１▲４▼）は４５ｍｍ〜４７ｍｍ。ハンドルの太さによって変わるThe width of the blade (Fig. 1 ▲ 4 ▼) is 45 mm to 47 mm. It depends on the thickness of the handle
刀身の刃の厚さは図２のＡ〜Ｂにかけては１．７ｍｍ〜１．９ｍｍ、Ｂ〜Ｃにかけて薄くなっていく。刀身がしなる厚み、食材のめくれをだすための砥ぎの角度と切り刃の幅を出せる刃の厚みであること。The thickness of the blade of the blade is 1.7 mm to 1.9 mm from A to B in FIG. 2, and becomes thinner from B to C. The thickness of the blade should be such that the blade can be bent, the angle of the grind to turn the food, and the width of the cutting blade can be obtained.
図３のａは１．７ｍｍ〜１．９ｍｍ、図３のｂ地点では０．４ｍｍ〜０．５ｍｍの厚さ。砥ぎの角度は１８°〜２０°。切り刃の幅（図３ｄ）は１．２ｍｍ〜１．８ｍｍ。めくれを出すために必要な砥ぎの角度と切り刃の幅がとれる刃の厚さであること。刃の側面はフラットグラインド（図３ｃ）A in FIG. 3 has a thickness of 1.7 mm to 1.9 mm, and point b in FIG. 3 has a thickness of 0.4 mm to 0.5 mm. The sharpening angle is 18 ° to 20 °. The width of the cutting edge (Fig. 3d) is 1.2 mm to 1.8 mm. The cutting angle and the width of the cutting edge required to turn over should be the thickness of the blade. The side of the blade is flat grind (Fig. 3c)
包丁Kitchen knife
食材を切る際に使う道具として、両刃の三徳包丁やシェフナイフ（牛刀）が主流であるDouble-edged Santoku knives and chef's knives are the mainstream tools used when cutting ingredients.
背景技術にある包丁は、食材が包丁に付着しやすい。The kitchen knife in the background technology is easy for foodstuffs to adhere to the kitchen knife.
背景技術にある包丁は、刃付け・刃の厚み・刃の形状から薄切りがしにくく砥ぎにくいThe kitchen knife in the background technology is difficult to slice and sharpen due to the blade attachment, blade thickness, and blade shape.
食材のめくれと生み出す研ぎ角と切り刃の幅の基準を満たした片刃の刃付けをすることで、食材が包丁に付着しにくくするBy attaching a single-edged blade that meets the criteria for turning and creating sharpening angles and cutting blade width, it makes it difficult for food to adhere to kitchen knives.
片刃にすること、包丁がしなる刀身の細さや薄さにすることで、薄切りをしやすく、砥ぎを容易にするBy making it single-edged and making the blade thinner and thinner, it is easier to slice and sharpen.
峰（図１▲１▼）は柄と直線になっている。峰の部分を使い食材を集めやすくする。The peak (Fig. 1 ▲ 1 ▼) is in a straight line with the handle. Use the peaks to make it easier to collect ingredients.
刃元の直線部分の長さ（図１▲２▼）は刃渡り全体の長さに合わせて変動する。The length of the straight portion of the blade base (Fig. 1 (2) ▼) varies according to the length of the entire blade length.
刃元から切っ先にかけての角度（図１▲３▼）は４°〜５°。ハンドルの太さ、刀身の幅によって変動する。食材を刻む作業のときに指があたらない基準を満たす角度The angle from the cutting edge to the cutting edge (Fig. 1 ▲ 3 ▼) is 4 ° to 5 °. It varies depending on the thickness of the handle and the width of the blade. An angle that meets the criteria for not touching your fingers when chopping ingredients
刀身の幅（図１▲４▼）は４５ｍｍ〜４７ｍｍ。ハンドルの太さによって変わるThe width of the blade (Fig. 1 ▲ 4 ▼) is 45 mm to 47 mm. It depends on the thickness of the handle
切っ先とアゴをまるめる（図１▲５▼と▲６▼）Round the cutting edge and jaw (Fig. 1 ▲ 5 ▼ and ▲ 6 ▼)
刀身の刃の厚さは図２のＡ〜Ｂにかけては１．７ｍｍ〜１．９ｍｍ、Ｂ〜Ｃにかけて薄くなっていく。刀身がしなる厚み、食材のめくれをだすための砥ぎの角度と切り刃の幅を出せる刃の厚みであること。The thickness of the blade of the blade is 1.7 mm to 1.9 mm from A to B in FIG. 2, and becomes thinner from B to C. The thickness of the blade should be such that the blade can be bent, the angle of the grind to turn the food, and the width of the cutting blade can be obtained.
図３のａは１．７ｍｍ〜１．９ｍｍ、図３のｂ地点では０．４ｍｍ〜０．５ｍｍの厚さ。砥ぎの角度は１８°〜２０°。切り刃の幅（図３ｄ）は１．２ｍｍ〜１．８ｍｍ。めくれを出すために必要な砥ぎの角度と切り刃の幅がとれる刃の厚さであること。刃の側面はフラットグラインド（図３ｃ）A in FIG. 3 has a thickness of 1.7 mm to 1.9 mm, and point b in FIG. 3 has a thickness of 0.4 mm to 0.5 mm. The sharpening angle is 18 ° to 20 °. The width of the cutting edge (Fig. 3d) is 1.2 mm to 1.8 mm. The cutting angle and the width of the cutting edge required to turn over should be the thickness of the blade. The side of the blade is flat grind (Fig. 3c)
▲１▼峰
▲２▼刃元の直線部分
▲３▼角度
▲４▼刀身の幅
▲５▼切っ先
▲６▼アゴ
ａ峰の刃の厚み
ｂ刃先の刃の厚み
ｃ刃の側面
ｄ切り刃の幅、角度▲ 1 ▼ Peak ▲ 2 ▼ Straight part of the blade edge ▲ 3 ▼ Angle ▲ 4 ▼ Blade width ▲ 5 ▼ Cutting edge ▲ 6 ▼ Jaw a Peak blade thickness b Blade edge blade thickness c Blade side d Cutting blade Width, angle
Claims (4)
食材が包丁に付着しにくく、切れ離れの良さを体感できる。A Western knife with a single-edged blade in the shape of a chef's knife.
Ingredients do not easily adhere to the kitchen knife, and you can experience the goodness of cutting.
包丁のしなりを利用し、砥ぐことが容易な形状。In the shape of the chef knife (chef's knife), the thickness of the blade becomes thinner from the blade edge to the cutting edge.
A shape that is easy to sharpen using the bending of a kitchen knife.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019005010U JP3227805U (en) | 2019-12-13 | 2019-12-13 | Single-edged chef knife |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019005010U JP3227805U (en) | 2019-12-13 | 2019-12-13 | Single-edged chef knife |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP3227805U true JP3227805U (en) | 2020-09-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019005010U Active JP3227805U (en) | 2019-12-13 | 2019-12-13 | Single-edged chef knife |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3227805U (en) |
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2019
- 2019-12-13 JP JP2019005010U patent/JP3227805U/en active Active
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