JP7062319B1 - Cooking utensils - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking utensil which is easy to cut a dish in a frying pan or the like. A cooking utensil 1 includes a plate-shaped main body portion 2 having a blade 4 and a long handle portion 3 connected to one end of the main body portion 2. The main body portion 2 has one end edge portion 21 on which the blade 4 is formed, and the other end edge portion 22 which is an end edge portion on the opposite side of the one end edge portion 21 and to which the handle portion 3 is connected. The handle portion 3 is bent and connected to the other end edge portion 22 of the main body portion 2 in an L shape. At least a part of the one end edge portion 21 of the main body portion 2 is arcuate. [Selection diagram] Fig. 1

Description

The present invention relates to a cooking utensil used for cooking in a frying pan or the like.

As a cooking utensil, various cutting utensils such as kitchen knives suitable for various uses have been proposed. For example, in the versatile kitchen knife described in Patent Document 1, a portion where the blade is not attached is provided on the curved head of the blade, and the handle is connected in the direction in which the blade extends.

Further, in the knife for Western food described in Patent Document 2, the knife and the handle are bent into an L shape, the cutting edge of the knife is directed to the inside of the formed L shape, and the portion of the cutting edge for cutting food is projected. (See FIG. 2 of Patent Document 2).

Further, the cut-off vegetable kitchen described in Patent Document 3 has an arcuate tip blade portion and a linear side end blade portion connected to the arcuate tip blade portion, and has a double-edged portion from the tip of the arcuate tip blade portion. The length of the straight line to the boundary position and the length of the straight side edge blade are almost the same, and the blade is equipped with a blade and a core that occupy less than half of the total length of both blades. And the core are connected with a step, the blade and the handle are bent in an L shape, most of the double-edged blades are directed inward in the L shape, and the core is tilted with respect to the blade.

JP-A-2019-18077 Registered Utility Model No. 3027289 Japanese Unexamined Patent Publication No. 58-198365

In recent years, so-called one-pan dishes, which are easily cooked with a single frying pan, have become widely popular. In this one-pan dish, for example, the ingredients are cooked in a frying pan, the dish is completed in the frying pan, the dish is transferred from the frying pan to a cutting board, and the dish is cut with a kitchen knife on the cutting board and transferred to a plate. Here, it is also conceivable to cut the food in a frying pan and then transfer the food from the frying pan to the plate. In this case, the procedure is further simplified, the food can be immediately transferred to the plate and served quickly, and the cleaning up is even easier because the cutting board is not used. For this reason, it is convenient to have a kitchen knife suitable for cutting dishes in a frying pan.

Here, in the versatile kitchen knife described in Patent Document 1, since the handle is connected in the direction in which the blade extends, when the blade is pressed against the dish in the frying pan in an attempt to cut the dish in the frying pan, the handle is released. It hits the edge of the frying pan and it is not easy to cut the food. In addition, since this versatile kitchen knife has a part that is not attached to the curved head of the blade, the head of this blade can be pressed against the dish in the frying pan to separate the dish. .. However, since the width of the head of the blade is small, the dish cannot be separated unless the head of the blade is moved and repeatedly pressed against the dish.

Further, in the Western cooking knife described in Patent Document 2, the knife and the handle are bent into an L shape, and the blade of the knife is directed to the inside of the L shape. When the blade is pressed against the dish in the frying pan, the handle also easily hits the edge of the frying pan, making it difficult to cut the dish.

Further, in the cut-off vegetable knife described in Patent Document 3, the blade and the handle are bent into an L-shape, and most of the double-edged portions face the inside of the L-shape, so that the dish is cut in a frying pan. If you try to press the double-edged portion against the dish in the frying pan, the handle will also easily hit the edge of the frying pan, making it difficult to cut the dish.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a cooking utensil that makes it easy to cut a dish in a frying pan or the like.

The cooking utensil according to one aspect of the present invention is a handle portion having a long handle portion, an edge portion on which a blade is formed, and an end edge portion opposite to the one end edge portion. The handle portion is provided with a plate-shaped main body portion having the other end edge portion to which the other end portion is connected, and the handle portion is bent in an L shape with respect to the other end edge portion of the main body portion and connected to the main body portion. At least a part of the one-end edge portion of the above is arcuate.

In the present invention, since the handle portion is bent and connected to the other end edge portion of the main body portion in an L shape, the user holds the handle portion and one end edge portion of the main body portion on which the blade is formed. When pressing the dish against a dish in a frying pan or the like, it is easy to cut the dish without touching the handle to the edge of the frying pan .

It is a perspective view which shows the cooking utensil of one Embodiment which concerns on this invention. It is a front view which shows the cutting tool for cooking. It is a rear view which shows the cutting tool for cooking. It is a rear view which shows the cooking utensil which made the handle part lie down. It is a rear view which shows the cooking utensil which the 1st blade part was in contact with the inner bottom surface of a frying pan. It is a rear view which shows the cooking utensil which has the recess formed in the main body part. (A) is a left side view showing a cooking cutting tool, and (B) is a right side view showing a cooking cutting tool. (A) is a plan view showing a cooking utensil, and (B) is a bottom view showing a cooking utensil. (A) is an enlarged cross-sectional view showing the tip of the blade of the cooking utensil according to the present embodiment, and (B) (C) is an enlarged cross-sectional view showing a modified example of the tip of the blade. It is a front view which shows the main body of the cooking utensil which concerns on this embodiment in an enlarged manner. (A) and (B) are diagrams showing the procedure of using the cooking utensil according to the present embodiment. (A) is a plan view showing a state in which the cooking utensil according to the present embodiment is used, and a state in which the food is pushed out by the blade of the main body, and (B) is a side sectional view showing the state. be. It is an enlarged front view which shows the modification of the main body of the cooking utensil which concerns on this embodiment. It is a front view which shows the modification of the cooking utensil.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a perspective view showing a cooking utensil according to an embodiment of the present invention. FIG. 2A is a front view showing a cooking utensil. FIG. 2B is a rear view showing a cooking utensil. FIG. 2C is a rear view showing a cooking utensil with the handle portion laid down. FIG. 2D is a rear view showing a cooking utensil in which the first blade portion is in contact with the inner bottom surface of the frying pan. FIG. 3A is a left side view showing a cooking cutting tool, and FIG. 3B is a right side view showing a cooking cutting tool. FIG. 4A is a plan view showing a cooking utensil, and FIG. 4B is a bottom view showing a cooking utensil.

As shown in FIGS. 1 to 4, the cooking utensil 1 includes a plate-shaped main body portion 2 and a long handle portion 3 connected to one end of the main body portion 2. The handle portion 3 is bent and connected to the main body portion 2 in an L shape. For example, the handle portion 3 and the main body portion 2 are integrally formed synthetic resin molded products. The L-shape referred to here is a state in which the handle portion 3 and the main body portion 2 are connected at a right angle, and a state in which the handle portion 3 is bent and connected to the main body portion 2 with an internal angle θ as an obtuse angle. And shall be broadly referred to.

The main body portion 2 has one end edge portion 21 formed as a blade 4 and an end edge portion on the opposite side of the one end edge portion 21 to which the handle portion 3 is connected. In the cooking utensil 1, the blade 4 is formed by the main body 2 and the handle 3 instead of the internal angle θ (FIG. 2 (A)) formed by the L-shape formed by the main body 2 and the handle 3. It is provided at the edge portion opposite to the internal angle θ to be formed. The internal angle θ formed by the main body portion 2 and the handle portion 3 is an obtuse angle (less than 180 degrees).

One end edge portion 21 of the main body portion 2 has a linear first blade portion 211 provided in the central portion as a blade 4 and an arc-shaped second blade portion 21 provided on one side of the first blade portion 211. The blade portion 212 and the arc-shaped third blade portion 213 provided on the other side portion of the first blade portion 211 are formed. That is, in the present embodiment, at least a part of the one end edge portion 21 of the main body portion 2 is arcuate. However, as another embodiment, (1) the first blade portion 211, the second blade portion 212, and the third blade portion 213 may all be linear, or (2) the second blade portion 212 or One of the third blade portions 213 may be linear and the other may be arcuate. (3) Further, the first blade portion 211, the second blade portion 212, and the third blade portion 213 are all circular. It may be arcuate.

The handle portion 3 is connected to one corner portion 221 of the other end edge portion 22 of the main body portion 2 with an inclination with respect to the other end edge portion 22. That is, as described above, the handle portion 3 is connected to the corner portion 221 of the other end edge portion 22 with the internal angle θ formed by the main body portion 2 and the handle portion 3 as an obtuse angle. As another embodiment, (i) the handle portion 3 is connected to the center of the other end edge portion 22 of the main body portion 2 with an inclination with respect to the other end edge portion 22, or ( ii) A configuration may be adopted in which the other end edge portion 22 of the main body portion 2 is connected to the center of the other end edge portion 22 at a right angle to the other end edge portion 22.

Further, as shown in FIG. 2A, the first blade portion 211 provided on the one end edge portion 21 of the main body portion 2 is the main body portion 2 side of the handle portion 3 connected to the other end edge portion 22. It is formed at one end edge portion 21 portion which is an extension line to.

By connecting the handle portion 3 to the other end edge portion 22 of the main body portion 2 in this way, the user holds the handle portion 3 and one end of the cooking cutting tool 1 for cooking in the frying pan from above. When the edge 21 is pushed in to cut the dish, a force can be easily applied to the dish from diagonally above, the cutting position is easy to see, and the handle 3 is on the extension line to the main body 2 side. Since the first blade portion 211 in the dish is linear, the user can cook stably on the inner bottom surface in a state where the first blade portion 211 is in contact with the inner bottom surface of the frying pan located under the dish. The cutting tool 1 can be slid. At this time, since the cooking cutting tool 1 slides while the second blade portion 212 and the third blade portion 213 are in contact with the inside of the dish, the dish is cut by the second blade portion 212 and the third blade portion 213. Will also be possible.

Further, the second blade portion 212 is outside the main body portion 2 from the extension line to the main body portion 2 side of the handle portion 3, that is, the second blade portion 212 is viewed from the central portion of the main body portion 2 in the direction in which the first blade portion 211 extends. It is provided on one end edge portion 21 of the main body portion 2 which is outside the extension line. Therefore, when the user tilts the handle portion 3 in the direction in which the handle portion 3 is tilted with respect to the main body portion 2, the handle portion 3 smoothly follows the shape of the arcuate second blade portion 212 in the arrow direction B. The cooking cutting tool 1 can be rotated. Since this rotation operation can be smoothly performed, the above-mentioned dish can be easily cut even by the second blade portion 212. That is, since at least a part of the one end edge portion 21 of the main body portion 2 is arcuate, the user holds the handle portion 3 with the arcuate portion in contact with the inner bottom surface of the frying pan, and the shape of the arcuate portion. The cooking cutting utensil 1 can be rotated along the above. Even by such a rotation operation, the user can perform the work of cutting the food in the frying pan so that the handle portion 3 does not touch the edge of the frying pan.

Further, as shown in FIG. 2C, the second blade portion 212 is pushed against the dish with the handle portion 3 laid down, the second blade portion 212 is brought into contact with the inner bottom surface of the frying pan, and the cooking utensil 1 is slid. It can also be operated. As a result, the user can cut the dish more easily than when the handle is upright.

As shown in FIG. 2D, it is also possible to bring the third blade portion 213 into contact with the inner bottom surface of the frying pan to rotate the cooking cutting tool 1. By this rotation operation, it is also possible to cut the dish by the third blade portion 213, or to bring the third blade portion 213 into contact with the inner bottom surface of the frying pan to slide the cooking cutting tool 1.

Further, in the flat surface portion 23 between the one end edge portion 21 and the other end edge portion 22 in the main body portion 2, a slope 231 that increases in thickness from the one end edge portion 21 toward the other end edge portion 22 is formed. ing. The slope 231 is provided on a part of the flat surface portion 23 in the direction from the one end edge portion 21 to the other end edge portion 22 in the main body portion 2, and has a shape extending to the other end edge portion 22. As a result, the main body portion 2 has the blade 4 and the other end edge portion 22 having a thickness on the side opposite to the blade 4. The slope 231 extends in parallel with the extending direction of the other end edge portion 22, and is formed in the main body portion 2 over the entire width in the extending direction. Further, the slope 231 has a flat portion 232 as a part of the other end edge portion 22 in the direction from the one end edge portion 21 to the other end edge portion 22. That is, the slope 231 gradually becomes thicker in the direction from one end edge 21 toward the other end edge 22 until the main body 2 has the same thickness as the other end edge 22. , It has the same thickness as the other end edge portion 22. Since the handle portion 3 is projected from one end of the thick other end edge portion 22, the connection strength between the main body portion 2 and the handle portion 3 is improved.

The cooking utensil 1 may have a recess 233 as shown in FIG. 2E formed on the other surface of the main body 2 opposite to the one surface having the flat surface portion 23. The recess 233 has a shape recessed in the thickness direction of the main body 2. Since the cooking utensil 1 has the recess 233 in the main body 2, when the food is cut by the main body 2 and one end edge portion 21 thereof, the cut food is easily separated from the main body 2.

5 (A) is a cross-sectional view taken along the line AA of FIG. 2 (A) showing an enlarged tip of a blade 4 of a main body 2 of a cooking utensil 1. As shown in FIG. 5A, the tip of one end edge 21 as the blade 4 extends in the longitudinal direction of the blade 4 (X direction in FIG. 1) and has a sharp shape in a side view 4a. Is formed. As described above, the tip of the blade 4 has a sharp shape due to the end portion 4a, but the main body portion 2 is formed of a synthetic resin to ensure sharpness and safety.

FIG. 5B is an enlarged cross-sectional view taken along the line AA of FIG. 2A showing another example of the tip of the blade 4 of the main body 2 of the cooking utensil 1. As shown in FIG. 5B, the tip of the blade 4 may be a flat surface 4b extending in the longitudinal direction of the blade 4 (X direction in FIG. 1) and having a narrow width in the thickness direction. As a result, the tip of the blade 4 does not have a sharp shape, and the cutting condition can be blunted.

5 (C) is a cross-sectional view taken along the line AA of FIG. 2 (A) showing still another example of the tip of the blade 4 of the main body 2 of the cooking utensil 1. As shown in FIG. 5C, the tip of the blade 4 may have a round surface 4c extending in the longitudinal direction of the blade 4 (X direction in FIG. 1) and having a narrow width in the thickness direction. As a result, the tip of the blade 4 does not have a sharp shape, but the cutting condition can be blunted.

Here, an example of how to use the cooking cutting utensil 1 in the case of cutting the cooked food in the frying pan by using the cooking cutting utensil 1 will be described. FIG. 6 is an enlarged front view showing the main body 2 portion of the cooking utensil 1. As described above, the one-end edge portion 21 which is the peripheral edge portion of the blade 4 of the main body portion 2 has a linear first blade portion 211, and an arc-shaped second blade portion 212 and a third blade portion 213. Then, as shown in FIG. 7 (A), the user pushes the cooking utensil 1 from above with respect to the dish 12 in the frying pan 11 in FIG. 7 (A), and further moves to the lower side of the dish 12. Let me. As a result, the dish 12 is cut by the one end edge 21 of the main body 2.

(i) As shown in FIG. 7B, the user holds the handle portion 3 and brings the first blade portion 211 into contact with the inner bottom surface 111 of the frying pan 11, and in this state, the arrow C direction. Slide to move. As a result, the dish 12 can be cut in the direction of arrow C by the second blade portion 212 or the third blade portion 213.

(ii) Further, the user holds the handle portion 3 and brings the first blade portion 211 into contact with the inner bottom surface 111 of the frying pan 11. In this state, the cooking utensil 1 is moved in the direction of arrow D. It may be rotated. In this case, since the second blade portion 212 or the third blade portion 213 presses against the dish 12 while rotating in the direction of the arrow D shown in FIG. 7 (B), the dish 12 can be cut more reliably.

FIG. 8A is a plan view showing a state in which the dish 12 is pushed out by the blade 4 of the main body 2. FIG. 8B is a side sectional view showing the state. When one end edge 21 of the main body 2 is pressed against the dish 12 from above and enters the dish 12 from above, the one end edge 21 as the blade 4 first makes a cut in the dish 12, and then The slope 231 of the main body 2 enters the cut of the dish 12 (when the thickness of the dish 12 reaches the slope 231). At this time, the cooking 12 portion where the slope 231 of the main body 2 is located on both sides of the cut is pushed and expanded in the direction in which the cut is widened by the slope 231. As a result, the dish 12 is surely separated.

The handle portion 3 is provided in an L shape with respect to the main body portion 2 as described above, and the one end edge portion 21 forming the blade 4 is different from the main body portion 2 portion to which the handle portion 3 is attached. Since the handle portion 3 is provided on the edge portion of the main body portion 2 on the opposite side and extends, the user can perform the above work without touching the handle portion 3 to the peripheral edge of the frying pan 11.

Further, the cooking cutting tool 1 is moved above the dish 12 and the inner bottom surface 111 to be pulled out from the gap of the dish 12, and the cooking cutting device 1 is moved to another position of the dish 12 along the cut. At the position after the movement, the cooking cutting tool 1 is moved downward toward the dish 12, one end edge 21 of the main body 2 is pushed into the dish 12, and the work of (i) or (i) (ii) above is performed. By repeating the above steps, even if the dish 12 is large, the dish 12 can be separated.

Further, when the main body 2 is made of synthetic resin, the frying pan 11 is less likely to be damaged or the edge portion 21 is less likely to have a blade spillage, and even a child or the like can safely cut the dish 12. Further, by adopting the shape shown in FIGS. 5B and 5C, it is possible to surely prevent the frying pan 11 from being damaged or the blade from being spilled.

As described above, in the cooking cutting utensil 1 according to the present embodiment, the handle portion 3 is connected to the other end edge portion 22 of the main body portion 2 by bending it in an L shape, so that the user can use the handle portion 3. When pressing one end edge 21 of the main body 2 on which the blade 4 is formed against a dish in a frying pan 11 or the like, cut the dish so that the handle 3 does not hit the edge 112 of the frying pan 11. Easy to work. Further, since at least a part of the one end edge portion 21 of the main body portion 2 is arcuate, the user holds the handle portion 3 with the arcuate portion in contact with the inner bottom surface 111 of the frying pan 11, and the arcuate portion. The cooking utensil 1 can be rotated along the shape of the above. Even by such a rotation operation, the user can perform the work of cutting the food in the frying pan 11 so that the handle portion 3 does not hit the edge 112 of the frying pan 11. Therefore, the finished dish can be immediately transferred to a plate and served while the dish is hot, and it is easy to clean up afterwards.

A modified example of the main body 2 of the cooking utensil 1 will be described. FIG. 9 is an enlarged front view showing a modified example of the main body 2 of the cooking utensil 1. As shown in FIG. 9, the peripheral edge of one end edge portion 21 as the blade 4 of the main body portion 2 of the modified example is formed as one continuous arc portion 44. In this way, even with one arc portion 44 as the blade 4, the cooking utensil 1 is rotated in the direction of the arrow D shown in FIG. 7B with the blade 4 of the main body portion 2 pressed against the frying pan 11. By doing so, the dish 12 can be quickly separated.

FIG. 10 is a front view showing a further modified example of the cooking utensil 1. The cooking utensil 1 according to this modification includes a plate-shaped main body portion 2A and a long handle portion 3A connected to one end of the main body portion 2A. The cooking utensil 1 further has an angle adjusting mechanism 10 for adjusting the angle between the main body portion 2A and the handle portion 3A. The angle adjusting mechanism 10 has the following configuration.

A through hole (not shown) that penetrates the main body 2A in the thickness direction is formed at one end of the other end edge 22 of the main body 2A. A through hole (not shown) that penetrates the handle portion 3A in the thickness direction is also formed at the lower end of the handle portion 3A. With the through hole at one end of the other end edge 22 of the main body 2A and the through hole at the lower end of the handle 3A overlapped, the screw 7 is passed through both through holes, and the nut 8 is screwed into the screw 7. Tighten and connect the handle 3A to the main body 2A to fix it. That is, the angle adjusting mechanism 10 includes a through hole formed at one end of the other end edge portion 22 of the main body portion 2A, a through hole formed at the lower end of the handle portion 3A, a screw 7, and a nut 8. It is composed.

At the time of this fixing, it is possible to adjust the angle of the handle portion 3A with respect to the main body portion 2A by appropriately changing the angle with the nut 8 loosened, and then tighten the nut 8 to fix the angle.

Stoppers 9 which are protrusions for limiting the rotation angle of the handle portion 3A with respect to the main body portion 2A are provided on both side portions of the other end edge portion 22 of the main body portion 2A so as to sandwich the lower end of the handle portion 3A. With these stoppers 9, the range of the mounting angle of the handle portion 3A with respect to the main body portion 2A can be restricted within the range in which the main body portion 2A and the handle portion 3A are planned to form an L-shape. That is, the angle adjusting mechanism 10 includes a through hole formed at one end of the other end edge portion 22 of the main body portion 2A, a through hole formed at the lower end of the handle portion 3A, a screw 7, a nut 8, and a stopper 9. Consists of including.

The present invention is not limited to the configuration of the above embodiment, and various modifications can be made. For example, in the above embodiment, the cooking utensil 1 is an integrally molded product made of synthetic resin, but the cooking utensil 1 may be made of another material such as metal. In this case, it is preferable that the tip end portion of one end edge portion 21 as the blade 4 has the shape shown in FIGS. 5 (B) and 5 (C). Further, in the cooking cutting utensil 1, the main body portion 2 and the handle portion 3 may be composed of separate parts, and the cooking cutting utensil 1 may be completed by assembling and connecting a plurality of these parts. not.

Further, the configurations of the above-described embodiments and modifications described with reference to FIGS. 1 to 10 are merely examples of the present invention, and the present invention is not intended to be limited to the configurations.

1 Cooking cutting utensil 2 Main body 231 Slope 3 Handle 4 Blade 4a End 4b Flat surface 4c Round surface 21 One end edge 211 First blade 212 Second blade 213 Third blade 22 Other end edge 10 Angle Adjustment mechanism

Claims (8)

With a long handle and
It is provided with a plate-shaped main body portion having one end edge portion on which a blade is formed and an end edge portion on the opposite side of the one end edge portion to which the handle portion is connected.
The handle portion is connected by being bent in an L shape with respect to the other end edge portion of the main body portion .
At the one end edge portion of the main body portion, a first blade portion provided in the central portion and an arc-shaped second blade portion provided on one side portion of the first blade portion connected to the first blade portion. The blade having an arc-shaped third blade portion connected to the first blade portion is formed on the other side portion of the first blade portion.
The first blade portion is located at a position on the one end edge portion of the main body portion on an extension line of the handle portion connected to the other end edge portion toward the main body portion.
The second blade portion is formed at one end edge portion that is outside the main body portion from the extension line of the handle portion toward the main body portion.
The handle portion has an inclination toward the second blade portion with respect to the other end edge portion, and is connected to the corner portion of the other end edge portion on the second blade portion side.
A cooking utensil having a shape in which the outer edge portion of the second blade portion and the outer edge portion of the handle portion connected to the other end edge portion are connected to each other . The cooking utensil according to claim 1 , wherein the first blade portion is linear . A plane portion of the main body portion between the one end edge portion and the other end edge portion is formed with a slope that increases in thickness from the one end edge portion toward the other end edge portion. The cooking utensil according to claim 1 or 2 . The cooking according to claim 3, wherein the slope is formed in an arc shape recessed toward the flat surface portion of the main body portion in a direction from one end edge portion to the other end edge portion of the main body portion. Cutting equipment for. The slope is provided on a part of the flat surface portion in the direction from the one end edge portion to the other end edge portion of the main body portion, and has a shape extending to the other end edge portion.
A part of the slope on the other end edge side in the direction from the one end edge portion to the other end edge portion is made flat so as to have the same thickness as the other end edge portion.
The cooking utensil according to claim 3 or 4 , wherein the handle portion protrudes from one end of the other end edge portion having the thickness . The cooking utensil according to any one of claims 1 to 5 , wherein the tip of the blade of the main body is formed of a flat surface or a round surface. The cooking utensil according to any one of claims 1 to 6 , wherein the main body portion and the handle portion are integrally formed synthetic resin molded products. The cooking utensil according to any one of claims 1 to 7 , wherein the main body portion and the handle portion are connected by an angle adjusting mechanism for adjusting the angle between the main body portion and the handle portion.

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