JP5613355B1 - Cooking utensil with cutting blade - Google Patents

Cooking utensil with cutting blade Download PDF

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JP5613355B1
JP5613355B1 JP2014526298A JP2014526298A JP5613355B1 JP 5613355 B1 JP5613355 B1 JP 5613355B1 JP 2014526298 A JP2014526298 A JP 2014526298A JP 2014526298 A JP2014526298 A JP 2014526298A JP 5613355 B1 JP5613355 B1 JP 5613355B1
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blade
cooking utensil
protrusion
cooking
modification
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JPWO2015121965A1 (en
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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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    • BPERFORMING OPERATIONS; TRANSPORTING
    • B23MACHINE TOOLS; METAL-WORKING NOT OTHERWISE PROVIDED FOR
    • B23HWORKING OF METAL BY THE ACTION OF A HIGH CONCENTRATION OF ELECTRIC CURRENT ON A WORKPIECE USING AN ELECTRODE WHICH TAKES THE PLACE OF A TOOL; SUCH WORKING COMBINED WITH OTHER FORMS OF WORKING OF METAL
    • B23H3/00Electrochemical machining, i.e. removing metal by passing current between an electrode and a workpiece in the presence of an electrolyte
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J17/00Household peeling, stringing, or paring implements or machines
    • A47J17/02Hand devices for scraping or peeling vegetables or the like
    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47JKITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00Miscellaneous implements for preparing or holding food
    • A47J43/28Other culinary hand implements, e.g. spatulas, pincers, forks or like food holders, ladles, skimming ladles, cooking spoons; Spoon-holders attached to cooking pots
    • A47J43/288Spatulas; Scrapers; Multi-purpose hand implements
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B23MACHINE TOOLS; METAL-WORKING NOT OTHERWISE PROVIDED FOR
    • B23HWORKING OF METAL BY THE ACTION OF A HIGH CONCENTRATION OF ELECTRIC CURRENT ON A WORKPIECE USING AN ELECTRODE WHICH TAKES THE PLACE OF A TOOL; SUCH WORKING COMBINED WITH OTHER FORMS OF WORKING OF METAL
    • B23H3/00Electrochemical machining, i.e. removing metal by passing current between an electrode and a workpiece in the presence of an electrolyte
    • B23H3/04Electrodes specially adapted therefor or their manufacture
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B23MACHINE TOOLS; METAL-WORKING NOT OTHERWISE PROVIDED FOR
    • B23HWORKING OF METAL BY THE ACTION OF A HIGH CONCENTRATION OF ELECTRIC CURRENT ON A WORKPIECE USING AN ELECTRODE WHICH TAKES THE PLACE OF A TOOL; SUCH WORKING COMBINED WITH OTHER FORMS OF WORKING OF METAL
    • B23H3/00Electrochemical machining, i.e. removing metal by passing current between an electrode and a workpiece in the presence of an electrolyte
    • B23H3/10Supply or regeneration of working media
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B23MACHINE TOOLS; METAL-WORKING NOT OTHERWISE PROVIDED FOR
    • B23HWORKING OF METAL BY THE ACTION OF A HIGH CONCENTRATION OF ELECTRIC CURRENT ON A WORKPIECE USING AN ELECTRODE WHICH TAKES THE PLACE OF A TOOL; SUCH WORKING COMBINED WITH OTHER FORMS OF WORKING OF METAL
    • B23H9/00Machining specially adapted for treating particular metal objects or for obtaining special effects or results on metal objects
    • B23H9/14Making holes
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B23MACHINE TOOLS; METAL-WORKING NOT OTHERWISE PROVIDED FOR
    • B23HWORKING OF METAL BY THE ACTION OF A HIGH CONCENTRATION OF ELECTRIC CURRENT ON A WORKPIECE USING AN ELECTRODE WHICH TAKES THE PLACE OF A TOOL; SUCH WORKING COMBINED WITH OTHER FORMS OF WORKING OF METAL
    • B23H9/00Machining specially adapted for treating particular metal objects or for obtaining special effects or results on metal objects
    • B23H9/14Making holes
    • B23H9/16Making holes using an electrolytic jet
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B26HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26DCUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D3/00Cutting work characterised by the nature of the cut made; Apparatus therefor
    • B26D3/08Making a superficial cut in the surface of the work without removal of material, e.g. scoring, incising
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B26HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26DCUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D1/00Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
    • B26D1/0006Cutting members therefor
    • B26D2001/0033Cutting members therefor assembled from multiple blades
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B26HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26DCUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D1/00Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
    • B26D1/0006Cutting members therefor
    • B26D2001/0053Cutting members therefor having a special cutting edge section or blade section

Abstract

簡便かつ安全に切込みが可能で、みじん切りに適用可能な調理器具を提供する。本発明に係る調理器具は、食材に対して複数の平行な筋状の切り込みを入れるための、複数の突起部を備える切込み用刃部材を備える。そして、突起部には、先端から離れた位置から、突起部の根本に渡って刃が形成されている。A cooking utensil that can be cut easily and safely and is applicable to chopping. The cooking utensil according to the present invention includes a cutting blade member having a plurality of protrusions for making a plurality of parallel streak cuts with respect to food. And the blade is formed in the projection part from the position away from the front-end | tip over the base of a projection part.

Description

本発明は、切込み刃を備えた調理器具に関する。   The present invention relates to a cooking utensil provided with a cutting blade.
従来、野菜や果物等の皮をむくための、手動の皮むき器(ピーラー)が知られている。このような皮むき器は、材料に沿わせるだけで皮を薄くそぎ落とすことが可能な形状の刃を備えており、誰でも簡便かつ安全に、皮をむくことが可能であった。   Conventionally, a manual peeler (peeler) for peeling vegetables and fruits is known. Such a peeler is equipped with a blade having a shape that allows the skin to be peeled off simply by being placed along the material, and anyone can peel the skin easily and safely.
また、近年の皮むき器は、皮をむく意外の用途に利用されることが増えてきている。例えば、平刃以外の刃を備えることで、皮むきのみならず千切り等の調理を手軽に行えるようにした皮むき器型の調理器具がある(例えば、特許文献1)。   In addition, peelers in recent years have been increasingly used for purposes other than peeling. For example, there is a peeler-type cooking utensil that can easily cook not only peels but also shreds by providing blades other than flat blades (for example, Patent Document 1).
特開2005−237620号公報JP 2005-237620 A
しかしながら、このような皮むき器型の形状を有する調理器具は、食材に切込みを入れるには不十分である。また、みじん切りへの適用は考慮されていない。みじん切りを行う際には、別の調理器具を使用するか、併用(例えば、千切りを行った後で包丁を用いて細断等)するしかなかった。   However, a cooking utensil having such a peeler-type shape is insufficient to make a cut into the food. Application to chopping is not considered. When chopping, there is no choice but to use another cooking utensil or use it together (for example, shred with a knife after chopping).
そこで本発明は、簡便かつ安全に食材に切れ目を入れることが可能で、みじん切りにも適用可能な調理器具を提供することを目的とする。   Therefore, an object of the present invention is to provide a cooking utensil that can easily and safely cut foods and can be applied to chopping.
上記課題を解決するために、本発明の調理器具は、食材に対して複数の平行な筋状の切り込みを入れるための、複数の突起部を備える切込み用刃部材を備え、前記突起部は、先端から離れた位置から、前記突起部の根本に渡って、刃が形成されていることを特徴とする。   In order to solve the above-mentioned problem, the cooking utensil according to the present invention includes a cutting blade member having a plurality of protrusions for making a plurality of parallel streak cuts with respect to food, A blade is formed from a position away from the tip to the base of the protrusion.
また、本発明の調理器具は、前記突起部の刃は、エッチングにより加工された段差により形成されていることを特徴とする。   Moreover, the cooking utensil of the present invention is characterized in that the blade of the protrusion is formed by a step processed by etching.
さらに、前記突起部は、刃先と根本との略中間を刃中とした際、刃先と刃中、刃中と根本で、傾斜が切り替わるよう形成された、内側に凹んだ刃を備えていることを特徴とする。   Furthermore, the protrusion has a blade that is recessed inward and formed so that the inclination is switched between the blade tip and the blade, and between the blade tip and the root when the intermediate portion between the blade tip and the root is in the blade. It is characterized by.
またさらに、前記切込み用刃部材の長手方向に並んだ、第1の突起部群と、第2の突起部群とを備え、前記第1の突起部群の各突起部の位置と、前記第2の突起部群の各突起部の位置とが互いにずれて配置され形成されていることを特徴とする。   Still further, a first protrusion group and a second protrusion group arranged in the longitudinal direction of the cutting blade member, the position of each protrusion of the first protrusion group, The positions of the protrusions of the two protrusion groups are arranged so as to be shifted from each other.
なお、前記切込み用刃部材を、少なくとも2枚、配置して形成されていることを特徴とする。   Note that at least two cutting blade members are arranged and formed.
そして、前記突起部は、先端部分が半径0.1mm以上の丸みが設けられて形成されていることを特徴とする。   The protruding portion is formed with a rounded portion having a radius of 0.1 mm or more at the tip portion.
また、前記切込み用刃部材と異なる位置に設置され、前記食材の表面を削ぎ落とすための平刃を備えた削落とし用刃部材を備えていることを特徴とする。   Moreover, it is provided in the position different from the said blade member for cutting, The blade member for cutting provided with the flat blade for scraping off the surface of the said foodstuff is provided, It is characterized by the above-mentioned.
さらに、前記切込み用刃部材は、削落とし用刃部材と隙間なく隣り合う状態で設けられていることを特徴とする。   Furthermore, the cutting blade member is provided adjacent to the cutting blade member without a gap.
またさらに、前記切込み用刃部材は、0.1mm〜0.3mmの金属を打ち抜いて形成されていることを特徴とする。   Furthermore, the cutting blade member is formed by punching a metal of 0.1 mm to 0.3 mm.
そして、前記突起部の上部付近に、食材に刃を押し付けるための押圧部が設けられていることを特徴とする。   And the press part for pressing a blade to foodstuffs is provided in the upper part vicinity of the said projection part, It is characterized by the above-mentioned.
本発明によれば、簡便かつ安全に食材に切れ目を入れることが可能で、みじん切りにも適用可能な調理器具を提供することができる。   ADVANTAGE OF THE INVENTION According to this invention, the cooking utensil which can cut a foodstuff simply and safely and can be applied also to chopping can be provided.
本発明の一実施形態に係る調理器具1の(a)上面図、(b)表面図、(c)側面図、(b)裏面図である。It is (a) top view, (b) front view, (c) side view, (b) back view of cooking utensil 1 concerning one embodiment of the present invention. 刃部材3の斜視図である。4 is a perspective view of a blade member 3. FIG. 調理器具1の使用例を説明する説明図である。It is explanatory drawing explaining the usage example of the cooking utensil. 調理器具1の使用例を説明する説明図である。It is explanatory drawing explaining the usage example of the cooking utensil. 本発明の第一の変形例に係る調理器具11の(a)上面図、(b)表面図、(c)左側面図、(b)裏面図である。It is (a) top view, (b) front view, (c) left side view, (b) back view of cooking utensil 11 concerning the 1st modification of the present invention. (a)(b)本発明の第一の変形例に係る調理器具11の刃部材14の斜視図である。(A) (b) It is a perspective view of the blade member 14 of the cooking appliance 11 which concerns on the 1st modification of this invention. 本発明の第二の変形例に係る調理器具の刃部材23の斜視図である。It is a perspective view of the blade member 23 of the cooking appliance which concerns on the 2nd modification of this invention. 本発明の第三の変形例に係る調理器具の刃部材33の斜視図である。It is a perspective view of the blade member 33 of the cooking appliance which concerns on the 3rd modification of this invention. 本発明の第三の変形例に係る調理器具の刃部材34の斜視図である。It is a perspective view of the blade member 34 of the cooking appliance which concerns on the 3rd modification of this invention. (a)本発明の第四の変形例に係る調理器具21の斜視図、(b)使用例の説明図である。(A) The perspective view of the cooking utensil 21 which concerns on the 4th modification of this invention, (b) It is explanatory drawing of the usage example. 本発明の第四の変形例に係る調理器具21の使用例の説明図である。It is explanatory drawing of the usage example of the cooking utensil 21 which concerns on the 4th modification of this invention. 本発明の第五の変形例に係る調理器具31の斜視図、(b)使用例の説明図である。It is a perspective view of the cooking utensil 31 which concerns on the 5th modification of this invention, (b) It is explanatory drawing of the usage example. 本発明の第六の変形例に係る調理器具41の斜視図である。It is a perspective view of the cooking appliance 41 which concerns on the 6th modification of this invention. (a)〜(c)本発明のその他の例に係る刃の斜視図である。(A)-(c) It is a perspective view of the blade which concerns on the other example of this invention. (a)〜(g)本発明のその他の例に係る刃の斜視図である。(A)-(g) It is a perspective view of the blade which concerns on the other example of this invention.
本発明の実施の形態について、以下、図に基づいて説明する。   Hereinafter, embodiments of the present invention will be described with reference to the drawings.
<第一の実施形態>
図1は、本発明の一実施形態に係る調理器具1の(a)上面図、(b)表面図、(c)左側面図、(b)裏面図である。
<First embodiment>
FIG. 1: is the (a) top view, (b) front view, (c) left view, (b) back view of the cooking appliance 1 which concerns on one Embodiment of this invention.
図1に示すように、本発明の一態様に係る調理器具1は、一方の面に固定された刃部材3と、他方の面に挟持された刃部材4と、を備えるヘッド部2と、使用者が把持するための把持部5と、を有している。   As shown in FIG. 1, the cooking utensil 1 according to one aspect of the present invention includes a head portion 2 including a blade member 3 fixed to one surface and a blade member 4 sandwiched between the other surfaces, And a grip portion 5 for the user to grip.
ヘッド部2は把持部5と一体に形成され、図1(c)に示すように、力を加えない状態では、ヘッド部2から把持部5が側面から見て略一直線状になるよう形成されている。なお、ヘッド部2及び把持部5は、例えば樹脂材料で形成されている。具体的には、ABS樹脂やポリプロピレン樹脂等のプラスチック樹脂等を、一体成型することによって構成することができる。   The head portion 2 is formed integrally with the grip portion 5, and as shown in FIG. 1C, the head portion 2 is formed so that the grip portion 5 is substantially straight when viewed from the side when no force is applied. ing. The head part 2 and the grip part 5 are made of, for example, a resin material. Specifically, a plastic resin such as an ABS resin or a polypropylene resin can be integrally formed.
ヘッド部2の一方の面(以下、「表面」と称する)には、食材に対して複数の平行な筋状の切り込みを入れるための、複数の立刃(突起刃)を備える切込み用の刃部材3が固定されている。刃部材3は、図1(a)に示すように、把持部5に対し略垂直方向に延びるよう、ヘッド部2に固定部材6によって固定されている。   A cutting blade provided with a plurality of vertical blades (protruding blades) for making a plurality of parallel streak-like cuts on the food material on one surface (hereinafter referred to as “surface”) of the head portion 2 The member 3 is fixed. As shown in FIG. 1A, the blade member 3 is fixed to the head portion 2 by a fixing member 6 so as to extend in a direction substantially perpendicular to the grip portion 5.
図2に、刃部材3の斜視図を示す。刃部材3は、長方形状の板片である本体101に対し、略垂直に立つ複数の三角形状の立刃102を形成したものである。例えば立刃は刃物鋼を三角形状に打ち抜き後に略垂直に立てたり、三角形状に腐食し切れ目を設け、略垂直に立てたりして形成することができる。また、三角形に腐食し切れ目をつけるとともに、刃の部分に段差を設けた刃を形成しても良い。
立刃102は、突起した部材の把持部5方向に刃が形成されているものである。立刃102は、例えば、本体101の長辺に斜めに複数の切り欠きを入れ、当該各切り欠き部分を三角形状に立たせることによって形成することができる。なお、立刃102は、斜辺が研磨等により薄く削られることにより、刃103が形成されている。この刃103を備える立刃102によって、野菜や果物等の調理対象に切り込みを入れることが可能となる(詳細な使用法については、後述する)。
FIG. 2 shows a perspective view of the blade member 3. The blade member 3 is formed by forming a plurality of triangular upright blades 102 standing substantially perpendicular to a main body 101 that is a rectangular plate piece. For example, the vertical blade can be formed by punching a steel blade into a triangular shape and standing substantially vertically, or corroding into a triangular shape and providing a cut, and standing substantially vertically. Further, the blade may be formed by corroding the triangle and making a cut and providing a step in the blade portion.
The vertical blade 102 has a blade formed in the direction of the gripping portion 5 of the protruding member. The upright blade 102 can be formed, for example, by making a plurality of cutouts obliquely on the long side of the main body 101 and standing the cutout portions in a triangular shape. The upright blade 102 has a blade 103 formed by thinly cutting the hypotenuse by polishing or the like. The vertical blade 102 provided with the blade 103 makes it possible to cut a cooking object such as vegetables and fruits (detailed usage will be described later).
図1に戻って、ヘッド部2の他方の面(以下、「裏面」と称する)には、食材の表面を削ぎ落とすための平刃を備えた削落とし用の刃部材4が挟持されている。図1(d)に示すように、刃部材4は、把持部5に対し長手辺が垂直方向に延びるよう、凸部7によってヘッド部2に略平行に挟持される。すなわち、ヘッド部2の両側から垂直に伸びる側面の貫通孔に、刃部材4の両端の凸部7が回動自在に嵌っている。なお、刃部材4には一般的な皮むき用の平刃104が形成されており、挟持構造によって当該平刃104が僅かに回動することで、調理対象にあたり良く沿わせることができる。   Returning to FIG. 1, a cutting blade member 4 having a flat blade for scraping off the surface of the food is sandwiched between the other surface (hereinafter referred to as “back surface”) of the head portion 2. . As shown in FIG. 1 (d), the blade member 4 is clamped substantially parallel to the head portion 2 by the convex portion 7 so that the longitudinal side extends in the vertical direction with respect to the grip portion 5. That is, the convex portions 7 at both ends of the blade member 4 are rotatably fitted in through holes on the side surfaces extending vertically from both sides of the head portion 2. The blade member 4 is formed with a general flat blade 104 for peeling, and the flat blade 104 is slightly rotated by the sandwiching structure, so that the blade member 4 can follow the cooking object well.
なお、各刃部材3及び刃部材4は、刃物に利用可能な素材であればどのような材料を用いても良いが、本例では例えば、ステンレス鋼や炭素鋼などの刃物鋼、セラミック等が挙げられる。   Each blade member 3 and blade member 4 may be any material that can be used for a blade, but in this example, for example, a blade steel such as stainless steel or carbon steel, a ceramic, etc. Can be mentioned.
このような調理器具1によってみじん切りを行う際の例について説明する。図3及び図4は、調理器具1の使用例を説明する説明図である。   An example when chopping with such a cooking utensil 1 will be described. 3 and 4 are explanatory views for explaining an example of use of the cooking utensil 1.
使用者はまず、図3に示すように、調理材料の一面に対して調理器具1の表面の立刃102を略垂直に挿し込み、第一方向に引いて切り込みを入れる。次に、調理器具1を略90度移動させ、同面に対して調理器具1の表面の立刃102を略垂直に挿し込む。そして、上記第一方向に対して略垂直な第二方向に引いて、さらに切り込みを入れる。これにより、調理材料には格子状の切り込みが形成される。   First, as shown in FIG. 3, the user inserts the upright blade 102 on the surface of the cooking utensil 1 substantially perpendicularly to one surface of the cooking material, and draws it in the first direction. Next, the cooking utensil 1 is moved approximately 90 degrees, and the standing blade 102 on the surface of the cooking utensil 1 is inserted substantially perpendicularly to the same surface. And it cuts in the 2nd direction substantially perpendicular | vertical with respect to the said 1st direction, and also makes a notch | incision. Thereby, a grid-like cut is formed in the cooking material.
次に、図4に示すように、調理材料の同面に対して調理器具1の裏面の平刃104を当て、先ほど形成した格子状の切り込みを削り取る。すると、格子状の各切り込みはそれぞれ調理材料から切り離されて離散し、簡便に調理材料のみじん切りを得ることができる。なお、形成される切り込みの大きさや深さ、削り取りの厚さは、刃部材3及び刃部材4の形状により自由に設計することができる。   Next, as shown in FIG. 4, the flat blade 104 on the back surface of the cooking utensil 1 is applied to the same surface of the cooking material, and the lattice-shaped cuts formed earlier are scraped off. Then, each grid-like cut is separated from the cooking material and separated, and the cooking material can be easily chopped. Note that the size and depth of the cuts to be formed and the thickness of scraping can be freely designed according to the shapes of the blade member 3 and the blade member 4.
調理材料としては、大根、ニンジン、玉ねぎ、じゃがいも、さつまいも等の野菜挙げられる。みかん、ゆず、などの果物に適用すれば、皮のみじん切りを得ることができる。また、こんにゃく、かまぼこ、ちくわなどの加工食品であってもよい。なお、根菜類等に図3に記載の格子状の切り込みを入れた状態で調理を行っても良い。表面にこのような切り込みを入れることによって、短い調理時間で調理が可能であり、また味も染み込ませ易い。   Cooking ingredients include vegetables such as radish, carrots, onions, potatoes and sweet potatoes. When applied to fruits such as tangerines and citrons, chopped skin can be obtained. In addition, processed foods such as konjac, kamaboko, and chikuwa may be used. In addition, you may cook in the state which put the grid | lattice-shaped cut | incision of FIG. 3 in root vegetables. By making such a cut on the surface, cooking is possible in a short cooking time, and the taste is also easily soaked.
なお、上記では第一、第二方向に引いて切り込みを入れたが、例えば、大根等を第一方向として縦方向に引いて切り込みを入れ、第二方向の引きは入れずに裏面の平刃104で縦方向に引くことにより千切りも可能である。さらに、立刃102の刃の長さを長くすることにより、立刃102の引き回数1回に対し、平刃104を複数回引いてもよい。これにより、効率よく削る事が可能である。   In the above, the incision was made by pulling in the first and second directions. For example, the flat blade on the back surface is drawn without making the incision by pulling in the vertical direction with the radish etc. as the first direction. It can be shredded by pulling 104 in the vertical direction. Further, by increasing the length of the vertical blade 102, the flat blade 104 may be pulled a plurality of times for one pull of the vertical blade 102. Thereby, it is possible to cut efficiently.
また、平刃104は、完全なストレート刃でなくてもよく、0.5〜2mm幅の鋭角の尖った刃を複数形成させた三角刃や波刃であってもよい。   Further, the flat blade 104 may not be a perfect straight blade, but may be a triangular blade or a wave blade in which a plurality of sharp blades having a width of 0.5 to 2 mm are formed.
以上、本発明の実施形態について説明した。なお、上記の実施形態は、本発明の要旨を例示することを意図し、本発明を限定するものではない。本発明の技術的思想の範囲内でさらなる様々な変形が可能である。以下、本発明の変形例について説明する。なお、上記実施形態と同様の構成には同様の符号を付し、その詳細な説明は省略する。   The embodiment of the present invention has been described above. In addition, said embodiment intends to illustrate the summary of this invention, and does not limit this invention. Various further modifications are possible within the scope of the technical idea of the present invention. Hereinafter, modifications of the present invention will be described. In addition, the same code | symbol is attached | subjected to the structure similar to the said embodiment, and the detailed description is abbreviate | omitted.
<変形例1>
本発明の変形例1に係る調理器具11について説明する。図5は、本発明の変形例1に係る調理器具11の(a)上面図、(b)表面図、(c)左側面図、(d)裏面図である。調理器具11は、裏面に挟持される刃部材4にさらに刃部材3が固定された、刃部材14を有している点で、上記実施形態とは異なる。
<Modification 1>
The cooking utensil 11 which concerns on the modification 1 of this invention is demonstrated. 5A is a top view, FIG. 5B is a front view, FIG. 5C is a left side view, and FIG. 5D is a back view of the cooking utensil 11 according to Modification 1 of the present invention. The cooking utensil 11 is different from the above embodiment in that it has a blade member 14 in which the blade member 3 is further fixed to the blade member 4 held between the back surfaces.
図6(a)(b)に、刃部材14の斜視図を示す。刃部材14は、刃部材4と略同様の形状を有しているが、ヘッド部2側の上段には三角刃108が、把持部5側の下段には立刃102が形成されている。すなわち、刃部材14は、細長い開口の一方の側に、三角刃108を備え、他方の側に、筋状の切り込みを入れるための複数の立刃102を備えている。   The perspective view of the blade member 14 is shown to Fig.6 (a) (b). The blade member 14 has substantially the same shape as the blade member 4, but a triangular blade 108 is formed on the upper stage on the head part 2 side, and a vertical blade 102 is formed on the lower stage on the grip part 5 side. That is, the blade member 14 includes a triangular blade 108 on one side of the elongated opening, and a plurality of standing blades 102 for making a line-like cut on the other side.
このような刃部材14は、単独で調理対象に使用すれば、簡便に千切りを行うことが可能な構成である。即ち、調理対象に裏面の立刃102を挿し込んで調理器具11を引くと、立刃102によって長方形状の切り込みが形成された後、追って三角刃108がこれを削り取る。すると、長方形状の各切り込みはそれぞれ調理材料から切り離され、千切りが得られる。   Such a blade member 14 has a configuration that can be easily cut into pieces when used alone as a cooking object. That is, when the vertical blade 102 on the back surface is inserted into the object to be cooked and the cooking utensil 11 is pulled, a rectangular cut is formed by the vertical blade 102, and then the triangular blade 108 scrapes it. Then, each rectangular cut is separated from the cooking material, and a shred is obtained.
また、このような刃部材14を表面の刃部材3と組み合わせることで、さらに手軽にみじん切りを得ることができる。具体的には、まず、上記実施形態と同様に、調理材料の一面に対して調理器具11の表面の立刃102を挿し込み、第一方向に引いて切り込みを入れる。次に、調理器具11を略90度移動させ、裏面の立刃102を挿し込んで上記第一方向に対して垂直な第二方向に引く。これにより、調理材料には、格子状の切り込みが形成されると共に、当該格子状の切り込みは三角刃108で削り取られる。   Further, by combining such a blade member 14 with the blade member 3 on the surface, it is possible to obtain chopping more easily. Specifically, first, as in the above-described embodiment, the upright blade 102 on the surface of the cooking utensil 11 is inserted into one surface of the cooking material, and is cut in the first direction. Next, the cooking utensil 11 is moved approximately 90 degrees, the back blade 102 is inserted and pulled in the second direction perpendicular to the first direction. Thereby, a grid-like cut is formed in the cooking material, and the grid-like cut is scraped off by the triangular blade 108.
このように、本例の調理器具11では、格子状の切り込みの形成と削り取りを一度に行うことで、二度のピーリング作業により簡便にみじん切りを得ることができる。   As described above, in the cooking utensil 11 of this example, the grid-like cuts are formed and scraped at a time, so that chopping can be easily obtained by two peeling operations.
なお、図6(b)に示すように、三角刃108は、平刃104であってもよい。また、平刃104は、立刃102に近接していてもよい。このように、三角刃108と立刃102或いは平刃104と立刃102とが隙間なく隣り合う状態であることにより、食材を隙間から逃がさず刃へと誘導し、効率的に千切りを行うことが可能となる。また、三角刃108は、波刃であってもよい。   As shown in FIG. 6B, the triangular blade 108 may be a flat blade 104. Further, the flat blade 104 may be close to the upright blade 102. As described above, the triangular blade 108 and the vertical blade 102 or the flat blade 104 and the vertical blade 102 are adjacent to each other without a gap, so that the food material is guided to the blade without escaping from the gap and efficiently cut into pieces. Is possible. Further, the triangular blade 108 may be a wave blade.
<変形例2>
次に、本発明の変形例2に係る調理器具について説明する。図7に、本発明の変形例2に係る調理器具の備える刃部材23の斜視図を示す。本変形例の調理器具は、刃部材3に代えて、荒目の立刃105を有する刃部材23を用いている点で、上記実施形態とは異なる。
<Modification 2>
Next, a cooking utensil according to Modification 2 of the present invention will be described. In FIG. 7, the perspective view of the blade member 23 with which the cooking appliance which concerns on the modification 2 of this invention is provided is shown. The cooking utensil of the present modification is different from the above embodiment in that a blade member 23 having a rough standing blade 105 is used instead of the blade member 3.
刃部材23は、刃部材3よりも刃が長く形成された立刃105を有している。刃が長いことにより、刃の短い立刃に比較し深い切り込みを入れることができる。しかしながら、例えば、金属板から立刃を切れ目を入れて折り曲げて立てて刃を形成する際において、刃と刃の間隔が空くため、切り込み幅も大きくなってしまう。そこで刃部材23では、立刃105を交互に配した二枚刃とすることにより、一枚刃の場合に比べ切り込み幅を半減させている。すなわち、刃部材23の長手方向に二列の立刃群が形成され、一列目の立刃群の立刃の位置と、二列目の立刃群の立刃の位置とが互いにずれて配置されている。これにより切込み幅を半分にすることができる。   The blade member 23 has a standing blade 105 having a blade that is longer than the blade member 3. Due to the long blade, a deeper cut can be made compared to a vertical blade with a short blade. However, for example, when forming a blade by cutting and bending a vertical blade from a metal plate, a gap between the blade and the blade is increased, so that the cutting width is increased. Therefore, in the blade member 23, the cutting width is halved compared to the case of a single blade by using two blades in which the vertical blades 105 are alternately arranged. That is, two rows of vertical blade groups are formed in the longitudinal direction of the blade member 23, and the position of the vertical blades of the first row of vertical blade groups and the position of the vertical blades of the second row of vertical blade groups are shifted from each other. Has been. Thereby, the cutting width can be halved.
このような構成により、本例の調理器具では、引っ掛かりが良く、深い切り込みと細かな切り込み幅を両立させることが可能な刃部材を提供することができる。なお、本例においては、刃部材片に刃部材片を重ねて固定することで二枚刃の刃部材を形成する構成としているが、一の刃部材片の対向する長片に立刃105を交互に形成することで、二枚刃の刃部材を形成してもよい。   With such a configuration, in the cooking utensil of this example, it is possible to provide a blade member that can be easily caught and can achieve both a deep cut and a fine cut width. In addition, in this example, it is set as the structure which forms the blade member of a 2 blade by overlapping and fixing a blade member piece on a blade member piece, but the standing blade 105 is set to the long piece which one blade member piece opposes. You may form the blade member of a 2 blade by forming alternately.
なお、立刃群は、一又は二列に限定されず、三列以上の立刃群を配置してもよい。   The vertical blade group is not limited to one or two rows, and three or more vertical blade groups may be arranged.
<変形例3>
本発明の変形例3に係る調理器具について説明する。図8に、本発明の変形例3に係る調理器具の備える刃部材33の斜視図を示す。本変形例の調理器具は、刃部材3に代えて、鎌形形状の立刃106を有する刃部材33を用いている点で、上記実施形態とは異なる。
<Modification 3>
A cooking utensil according to Modification 3 of the present invention will be described. In FIG. 8, the perspective view of the blade member 33 with which the cooking appliance which concerns on the modification 3 of this invention is provided is shown. The cooking utensil of the present modification is different from the above embodiment in that a blade member 33 having a sickle-shaped standing blade 106 is used instead of the blade member 3.
刃部材33は、内側に凹み湾曲した刃を備える鎌形形状の立刃106を有している。このような立刃106は、三角形状の立刃に比較すると引っ掛かりが良いため、食材から刃が逃げす、調理対象にスムーズに切り込みを入れることができる。   The blade member 33 has a sickle-shaped vertical blade 106 including a blade that is recessed and curved inward. Since such a vertical blade 106 has a better catch than a triangular vertical blade, the blade escapes from the food, and the object to be cooked can be smoothly cut.
さらに、図9に示すように、鎌形形状の立刃106を有する刃部材片を2枚平行に配置して、刃部材34としてもよい。立刃105を交互に配した二枚刃とすることにより、一枚刃の場合に比べ切り込み幅を狭くすることができる。もちろん、立刃群は、一又は二列に限定されず、三列以上の立刃群を配置してもよい。   Furthermore, as shown in FIG. 9, two blade member pieces having sickle-shaped standing blades 106 may be arranged in parallel to form the blade member 34. By using two blades in which the upright blades 105 are alternately arranged, the cutting width can be made narrower than in the case of a single blade. Of course, the vertical blade group is not limited to one or two rows, and three or more vertical blade groups may be arranged.
<変形例4>
本発明の変形例4に係る調理器具について説明する。図10(a)に、本発明の変形例4に係る調理器具21の斜視図、図10(b)及び図11に、その使用例の説明図を示す。本変形例の調理器具21は、ヘッド部2に、二箇所の押圧部50が形成されている点で、上記実施形態とは異なる。
<Modification 4>
A cooking utensil according to Modification 4 of the present invention will be described. FIG. 10 (a) is a perspective view of a cooking utensil 21 according to the fourth modification of the present invention, and FIGS. The cooking utensil 21 of the present modification is different from the above embodiment in that two pressing portions 50 are formed on the head portion 2.
図10(a)に示すように、押圧部50は、円形凹状の穴であり、把持部5に対し左右に一つずつ形成されている。利用者は図10(b)に示すように、この穴に人差し指と中指を押し当て、残りの三本の指で把持部5を握る。このような握り方をすることによって、図11に示すように、利用者は刃部材を食材に押し当てる際、立刃を安定して食材に押し付け易くするとともに、グラつきを抑え、手を滑らせる等の自己を防止することができる。   As shown in FIG. 10A, the pressing part 50 is a circular concave hole, and is formed one by one on the left and right with respect to the grip part 5. As shown in FIG. 10B, the user presses the index finger and the middle finger against this hole, and holds the grip portion 5 with the remaining three fingers. By gripping in this way, as shown in FIG. 11, when the user presses the blade member against the food, the user can stably press the standing blade against the food, suppress the glare, and slide the hand. Self can be prevented.
<変形例5>
本発明の変形例5に係る調理器具について説明する。図12(a)に、本発明の変形例5に係る調理器具31の斜視図、図12(b)に、その使用例の説明図を示す。本変形例の調理器具31は、ヘッド部2に、一箇所の押圧部50が形成されている点で、上記実施形態とは異なる。
<Modification 5>
A cooking utensil according to Modification 5 of the present invention will be described. FIG. 12A is a perspective view of a cooking utensil 31 according to the fifth modification of the present invention, and FIG. The cooking utensil 31 of the present modification is different from the above-described embodiment in that one pressing portion 50 is formed on the head portion 2.
図12(a)に示すように、押圧部50は、円形凹状の穴であり、把持部5の延長線上に一つ形成されている。利用者は図12(b)に示すように、この穴に親指を押し当て、残りの四本の指で把持部5を握る。このような握り方をすることによって、利用者は刃部材を食材に押し当てる際、力を入れやすく、刃をスムーズに食材に挿し込み、引いて切り込みを入れることができる。なお、押圧部50に人差し指を押し当てて、残りの四本の指で把持部5を握ることもできる。   As shown in FIG. 12A, the pressing portion 50 is a circular concave hole, and one is formed on the extension line of the grip portion 5. As shown in FIG. 12 (b), the user presses the thumb against this hole and holds the grip portion 5 with the remaining four fingers. By gripping in this way, the user can easily apply force when pressing the blade member against the food, and can smoothly insert the blade into the food and pull it to make a cut. It is also possible to press the index finger against the pressing part 50 and hold the grip part 5 with the remaining four fingers.
<変形例6>
本発明の変形例6に係る調理器具について説明する。図13(a)及び(b)に、本発明の変形例6に係る調理器具41の使用例の説明図を示す。本変形例の調理器具41は、ヘッド部2に、出し入れ自在な立刃102を有している点で、上記実施形態とは異なる。
<Modification 6>
A cooking utensil according to Modification 6 of the present invention will be described. 13A and 13B are explanatory diagrams of usage examples of the cooking utensil 41 according to Modification 6 of the present invention. The cooking utensil 41 of the present modification is different from the above embodiment in that the head portion 2 has a standing blade 102 that can be freely inserted and removed.
図13(a)に示すように、ヘッド部2には、押圧部60が形成されている。また、ヘッド部2の内部には立刃107を備える刃部材43が収容されている。なお、押圧部60はコイルバネ90に、コイルバネ90は刃部材43に連結されており、図13(b)に示すように、利用者が押圧部60を押圧することによってコイルバネ90が縮んで立刃102をヘッド部2から外部へ押し出すことができる。これにより、使用時にのみ立刃102がヘッド部2の外部に押し出されるため、刃による事故や怪我を防止することができる。例えば、手の皮を破らず、トマトやきゅうり等、柔らかい食材の皮を破ることが可能となる。   As shown in FIG. 13A, the head portion 2 is formed with a pressing portion 60. Further, a blade member 43 including a standing blade 107 is accommodated in the head portion 2. The pressing portion 60 is connected to the coil spring 90, and the coil spring 90 is connected to the blade member 43. As shown in FIG. 13B, when the user presses the pressing portion 60, the coil spring 90 contracts and the standing blade 102 can be pushed out from the head unit 2. Thereby, since the standing blade 102 is pushed out of the head part 2 only at the time of use, the accident and injury by a blade can be prevented. For example, it is possible to break the skin of soft ingredients such as tomatoes and cucumbers without breaking the skin of the hands.
以上、本発明の変形例について説明した。各実施形態及び変形例は、自由に組み合わせることが可能である。   In the above, the modification of this invention was demonstrated. Each embodiment and modification can be freely combined.
なお、刃の形状は上記に限られない。他の例に係る刃の形状を、図14(b)〜(c)及び図15(b)〜(f)に示す。   The shape of the blade is not limited to the above. The shape of the blade which concerns on another example is shown to FIG.14 (b)-(c) and FIG.15 (b)-(f).
図14(a)は、上記実施形態に係る立刃102の斜視図である。立刃102は、その刃先301が尖った構成であるが、図14(b)に示すように、刃先301を丸めた立刃を用いてもよい。このような立刃によれば、手を滑らした時などに事故や怪我の危険性を抑止することができる。なお、刃先301は、丸み半径が0.1mm以上であることが望ましい。   Fig.14 (a) is a perspective view of the standing blade 102 which concerns on the said embodiment. The vertical blade 102 has a configuration in which the blade edge 301 is pointed, but a vertical blade obtained by rounding the blade edge 301 may be used as shown in FIG. According to such a standing blade, it is possible to suppress the risk of an accident or injury when the hand is slid. The cutting edge 301 desirably has a round radius of 0.1 mm or more.
また、図14(c)に示すように、刃先301と根本302を結ぶ線、少なくとも刃先301と、刃先301と根本302の間である刃中を結ぶ線が、把持部5の軸線に対して鋭角(θ<90°)になるように、立刃が形成されていてもよい。すなわち、刃は、内側を向いており、使用者が把持部5を握って使用する際の引く方向に、刃先301が向いている。このような立刃によれば、食材に対する引っ掛かりが良いため、把持部5を持って引いたときに、食材から刃が離れて逃げることを防止することができる。   14C, a line connecting the blade edge 301 and the root 302, at least a line connecting the blade edge 301 and the inside of the blade between the blade edge 301 and the root 302, The vertical blade may be formed so as to have an acute angle (θ <90 °). That is, the blade faces inward, and the blade edge 301 faces in the pulling direction when the user grips and uses the grip portion 5. According to such a standing blade, since the catch to the food is good, it is possible to prevent the blade from escaping away from the food when the handle 5 is pulled.
図15(a)は、上記変形例に係る立刃106の斜視図である。このような立刃106についても、図15(b)に示すように、刃先301を丸めた立刃としてもよい。なお、刃先301は、丸み半径が0.1mm以上であることが望ましい。   Fig.15 (a) is a perspective view of the standing blade 106 which concerns on the said modification. Such a vertical blade 106 may also be a vertical blade with the cutting edge 301 rounded as shown in FIG. The cutting edge 301 desirably has a round radius of 0.1 mm or more.
また、図15(c)に示すように、先端に刃を形成しない立刃としてもよい。すなわち、刃部材は、複数の突起部(折り立てた部分)401を備える。刃303は、突起部401の先端402から少し離れた位置(例えば、0.5〜3mm離れた位置)から、突起部401の根本403に渡って形成されている。すなわち、突起部401の先端402には、刃303が形成されていない。なお、突起部401には、先端402が半径0.1mm以上(例えば、0.1〜0.6mm)の丸みが設けられて形成されていてもよい。なお、食材に応じて、刃303は、突起部401の先端402から1〜2mm離れた位置から、突起部401の根本403に渡って形成されていてもよい。また、刃303は、根本403の少し手前まで形成するようにしてもよく、例えば、根本403から、0.5〜3mm離れた位置まで形成するようにしてもよい。   Moreover, as shown in FIG.15 (c), it is good also as a standing blade which does not form a blade at the front-end | tip. That is, the blade member includes a plurality of protrusions (folded portions) 401. The blade 303 is formed across the root 403 of the projection 401 from a position slightly separated from the tip 402 of the projection 401 (for example, a position separated by 0.5 to 3 mm). That is, the blade 303 is not formed at the tip 402 of the protrusion 401. Note that the protrusion 401 may be formed such that the tip 402 is rounded with a radius of 0.1 mm or more (for example, 0.1 to 0.6 mm). Note that the blade 303 may be formed over the root 403 of the protrusion 401 from a position 1 to 2 mm away from the tip 402 of the protrusion 401 depending on the food. Further, the blade 303 may be formed to a little before the root 403, for example, may be formed to a position 0.5 to 3 mm away from the root 403.
先端402に刃303を設けないことで、手に触れたときに傷付くのを防止できる。また、保管時に他の物が傷付くのを防止できる。一方で、刃303が内側方向に向いていることにより、食材に一旦刃303が食い込めば、把持部5を持って引いた場合に、自ずと食材は刃303に誘導される。   By not providing the blade 303 at the tip 402, it can be prevented from being damaged when touched. Further, it is possible to prevent other objects from being damaged during storage. On the other hand, since the blade 303 faces inward, once the blade 303 bites into the food material, the food material is naturally guided to the blade 303 when it is pulled with the grip portion 5.
このような突起部401は、図15(d)に示すように、先端を除く角を斜めに削って面取りすることで刃303を構成することができる。図15(d’)は、図15(d)のE−E断面図である。また、図15(e)に示すように、先端を除く角にエッチングを施して段差を設けることで刃303を形成してもよい。図15(e’)は、図15(e)のE−E断面図である。   As shown in FIG. 15 (d), such a protrusion 401 can form a blade 303 by chamfering the corner except for the tip obliquely. FIG. 15D 'is a cross-sectional view taken along the line E-E in FIG. Further, as shown in FIG. 15 (e), the blade 303 may be formed by etching the corners except the tip to provide a step. FIG. 15E 'is a cross-sectional view taken along the line E-E in FIG.
なお突起部401は上記に限らず、図15(f)に示すように、先端402と根本302との略中間の刃中に切替部304を設け、切替部304で刃の傾斜が内側に凹となるよう切り替わる構成としてもよい。本例では、根本302から切替部304を結ぶ線が、把持部5の軸線に対して鈍角(θ>90°)であり、刃先301から切替部304を結ぶ線は、把持部5の軸線に対して略垂直に近い鋭角(θ<90°)である。このような構成の突起部401によれば、食材に食い込んだ刃先301が切替部304側に集まり易く、刃が食い込む方向に力が加わる。一方、根本付近は切替部304側に集まりやすく、刃が抜ける方向に働き、刃先からは食い込む方向、根本からは抜ける方向となりバランスよく、刃が食い込み過ぎず、抜けにくい引きが実現できる。   The protrusion 401 is not limited to the above, and as shown in FIG. 15 (f), a switching portion 304 is provided in a substantially intermediate blade between the tip 402 and the root 302, and the inclination of the blade is recessed inward by the switching portion 304. It is good also as a structure switched so that it may become. In this example, the line connecting the root 302 to the switching unit 304 is an obtuse angle (θ> 90 °) with respect to the axis of the gripping unit 5, and the line connecting the cutting edge 301 to the switching unit 304 is the axis of the gripping unit 5. The acute angle (θ <90 °) is almost vertical. According to the projecting portion 401 having such a configuration, the cutting edge 301 that has bitten into the food tends to gather on the switching portion 304 side, and a force is applied in the direction in which the blade bites. On the other hand, the vicinity of the root tends to gather on the switching unit 304 side, works in the direction in which the blade is pulled out, and is in the direction of biting from the blade tip and the direction of pulling out from the root in a well-balanced manner.
また、図15(g)に示すように、引く方向に対し、切替部304が鎌状の中央付近に設けられることにより、刃先からの食い込みと、根本から抜ける方向の力が、刃の曲面により滑らかに力が分散され、より滑らかに切れるとともに、力の分散により、負荷局部的にかからないために、刃の切れ味が持続することになる。   Further, as shown in FIG. 15 (g), the switching unit 304 is provided near the center of the sickle shape with respect to the pulling direction, so that the bite from the blade edge and the force in the direction of pulling out from the root are caused by the curved surface of the blade. The force is smoothly distributed and cut more smoothly, and since the load is not applied locally due to the dispersion of the force, the sharpness of the blade is maintained.
なお、0.1mm〜0.3mmの金属平板を打ち抜いて、打ち抜きの刃(先端を薄くしていない板を使用した刃)を形成してもよい。このような刃は安価であるため、生産コストを低下させることができる。また、刃の形状がエッチングに比べて自由度が高い。さらに、みずみずしい野菜を筋に沿って切ることができる上、手に刺さりにくいため安全性が高まる。   A metal flat plate of 0.1 mm to 0.3 mm may be punched to form a punching blade (a blade using a plate whose tip is not thinned). Since such a blade is inexpensive, the production cost can be reduced. In addition, the blade shape has a higher degree of freedom than etching. In addition, fresh vegetables can be cut along the muscles, and safety is increased because it is hard to stick into the hands.
また、立刃(突起部)を有する面には、取扱時に不意に刺さるのを防ぐため、カバーを設けてもよい。   In addition, a cover may be provided on the surface having the upright blade (projection) in order to prevent unexpected sticking during handling.
さらに、平刃は必ずしも要するものではなく、立刃のみを有する構成とし、従来の平刃を有するピーラーにより仕上げの削ぎを行っても良い。   Further, a flat blade is not necessarily required, and only a vertical blade may be used, and finishing may be performed by a peeler having a conventional flat blade.
また上記では、刃部材を取り付ける把持部の形状がTの字型の例を示したが、Yの字型や、柄と平行に刃を並べたIの字型、さらにはUの字型や、円形状の柄周囲に立刃と平刃を設けても良い。   In the above, an example in which the shape of the grip portion to which the blade member is attached is a T-shape, but the Y-shape, the I-shape in which the blades are arranged in parallel with the handle, the U-shape, A vertical blade and a flat blade may be provided around the circular pattern.
1・11・21・31・41:調理器具、101:本体、102・105・106・107:立刃、103・303:刃、104:平刃、108:三角刃、2:ヘッド部、3・4・14・23・33・34・43:刃部材、5:把持部、6:固定部材、7:凸部、301:刃先、302:根本、304:切替部、50・60:押圧部、90:コイルバネ。   1.11.21.31.41: Cookware, 101: Main body, 102.105.106.107: Standing blade, 103.303: Blade, 104: Flat blade, 108: Triangular blade, 2: Head part, 3. 4 · 14 · 23 · 33 · 34 · 43: blade member, 5: gripping portion, 6: fixing member, 7: convex portion, 301: blade edge, 302: root, 304: switching portion, 50 · 60: pressing portion 90: Coil spring.

Claims (10)

  1. 食材に対して複数の平行な筋状の切り込みを入れるための、複数の突起部を備える切込み用刃部材を備え、
    前記突起部は、先端から離れた位置から、前記突起部の根本に渡って、刃が形成されている
    ことを特徴とする調理器具。
    A cutting blade member having a plurality of protrusions for making a plurality of parallel streak-like cuts with respect to the food material;
    The protrusion has a blade formed from the position away from the tip to the root of the protrusion.
  2. 請求項1に記載の調理器具であって、
    前記突起部の刃は、エッチングにより加工された段差により形成されている
    ことを特徴とする調理器具。
    The cooking utensil according to claim 1,
    The blade of the protrusion is formed by a step processed by etching.
  3. 請求項1または2に記載の調理器具であって、
    前記突起部は、刃先と根本との略中間を刃中とした際、刃先と刃中、刃中と根本で、傾斜が切り替わるよう形成された、内側に凹んだ刃を備えている
    ことを特徴とする調理器具。
    The cooking utensil according to claim 1 or 2,
    The protrusion includes an indented blade that is formed so that the inclination is switched between the blade tip and the blade, and between the blade tip and the root when the intermediate portion between the blade tip and the root is in the blade. And utensils.
  4. 請求項1から3のいずれか一項に記載の調理器具であって、
    前記切込み用刃部材の長手方向に並んだ、第1の突起部群と、第2の突起部群とを備え、
    前記第1の突起部群の各突起部の位置と、前記第2の突起部群の各突起部の位置とが互いにずれて配置され形成されている
    ことを特徴とする調理器具。
    The cooking utensil according to any one of claims 1 to 3,
    A first protrusion group, and a second protrusion group, arranged in the longitudinal direction of the cutting blade member;
    A cooking utensil, wherein the position of each protrusion of the first protrusion group and the position of each protrusion of the second protrusion group are arranged to be shifted from each other.
  5. 請求項1から4のいずれか一項に記載の調理器具であって、
    前記切込み用刃部材を、少なくとも2枚、配置して形成されている
    ことを特徴とする調理器具。
    The cooking utensil according to any one of claims 1 to 4,
    A cooking utensil comprising at least two cutting blade members arranged.
  6. 請求項1から5のいずれか一項に記載の調理器具であって、
    前記突起部は、先端部分が半径0.1mm以上の丸みが設けられて形成されている
    ことを特徴とする調理器具。
    A cooking utensil according to any one of claims 1 to 5,
    The protruding portion is formed with a rounded tip having a radius of 0.1 mm or more.
  7. 請求項1から6のいずれか一項に記載の調理器具であって、
    前記切込み用刃部材と異なる位置に設置され、前記食材の表面を削ぎ落とすための平刃を備えた削落とし用刃部材を備えている
    ことを特徴とする調理器具。
    The cooking utensil according to any one of claims 1 to 6,
    A cooking utensil comprising a cutting blade member that is installed at a different position from the cutting blade member and includes a flat blade for scraping off the surface of the food material.
  8. 請求項に記載の調理器具であって、
    前記切込み用刃部材は、削落とし用刃部材と隙間なく隣り合う状態で設けられている
    ことを特徴とする調理器具。
    A cooking utensil according to claim 7 ,
    The said cutting blade member is provided in the state adjacent to the cutting blade member without a clearance gap. The cooking appliance characterized by the above-mentioned.
  9. 請求項1から8のいずれか一項に記載の調理器具であって、
    前記切込み用刃部材は0.1mm〜0.3mmの金属を打ち抜いて形成されている
    ことを特徴とする調理器具。
    A cooking utensil according to any one of claims 1 to 8,
    The above-mentioned cutting blade member is formed by punching a metal of 0.1 mm to 0.3 mm.
  10. 請求項1から9のいずれか一項に記載の調理器具であって、
    前記突起部の上部付近に、食材に刃を押し付けるための押圧部が設けられている
    ことを特徴とする調理器具。
    A cooking utensil according to any one of claims 1 to 9,
    A cooking utensil, wherein a pressing portion for pressing the blade against the food is provided near the top of the protrusion.
JP2014526298A 2014-02-14 2014-02-14 Cooking utensil with cutting blade Expired - Fee Related JP5613355B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016080267A1 (en) * 2014-11-19 2016-05-26 株式会社レーベン販売 Cooking implement
JP2016198267A (en) * 2015-04-09 2016-12-01 株式会社レーベン販売 Cooking equipment

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6423916U (en) * 1987-02-06 1989-02-08
JPH0736985U (en) * 1993-12-14 1995-07-11 宏三 高橋 Cooker such as julienne
JP2010167559A (en) * 2009-01-22 2010-08-05 Joerg Beckmann Tool for manually cutting food
JP3171162U (en) * 2011-07-13 2011-10-20 株式会社レーベン販売 Kitchen knife

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6423916U (en) * 1987-02-06 1989-02-08
JPH0736985U (en) * 1993-12-14 1995-07-11 宏三 高橋 Cooker such as julienne
JP2010167559A (en) * 2009-01-22 2010-08-05 Joerg Beckmann Tool for manually cutting food
JP3171162U (en) * 2011-07-13 2011-10-20 株式会社レーベン販売 Kitchen knife

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016080267A1 (en) * 2014-11-19 2016-05-26 株式会社レーベン販売 Cooking implement
JP2016096910A (en) * 2014-11-19 2016-05-30 株式会社レーベン販売 Cooking equipment
JP2016198267A (en) * 2015-04-09 2016-12-01 株式会社レーベン販売 Cooking equipment

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JPWO2015121965A1 (en) 2017-03-30

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