JPH0467882A - Kitchen knife for frozen food - Google Patents
Kitchen knife for frozen foodInfo
- Publication number
- JPH0467882A JPH0467882A JP17988990A JP17988990A JPH0467882A JP H0467882 A JPH0467882 A JP H0467882A JP 17988990 A JP17988990 A JP 17988990A JP 17988990 A JP17988990 A JP 17988990A JP H0467882 A JPH0467882 A JP H0467882A
- Authority
- JP
- Japan
- Prior art keywords
- blade
- small
- small blades
- main body
- body part
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013611 frozen food Nutrition 0.000 title abstract description 10
- 238000005520 cutting process Methods 0.000 claims description 31
- 238000007599 discharging Methods 0.000 abstract 1
- 229910000997 High-speed steel Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
：産業上の利用分野］
この発明は冷凍肉等の冷凍物を切断するのに適する包丁
に関する。DETAILED DESCRIPTION OF THE INVENTION: Industrial Application Field This invention relates to a kitchen knife suitable for cutting frozen foods such as frozen meat.
［従来の技術］
従来の冷凍食品用包丁は刃先が波形をなしている。又、
刃先にあさりをつけた鋸歯状のものも使用されている。[Prior Art] A conventional knife for frozen food has a wave-shaped cutting edge. or,
A serrated blade with a burr on the edge is also used.
［発明が解決しようとする課題］
刃先が波形のものは、刃先の凹んだ部分に切り屑がつま
って、すぐに切れ味が悪くなる。又、鋸刃状のものはあ
さりがついているので、鋸刃の先端が刀身の厚みより側
方へ突出している。このため冷凍食品の切屑が粗状にな
って見苦しいものである。[Problems to be Solved by the Invention] When the cutting edge is corrugated, chips get stuck in the recessed part of the cutting edge, and the cutting edge quickly becomes dull. Also, since the serrated blade has a burr, the tip of the serrated blade protrudes laterally beyond the thickness of the blade. As a result, the chips from the frozen food become coarse and unsightly.
この発明の目的は、切口が粗状になることなく、常に良
好な切味を得ることかできる冷凍物用包丁を提供するこ
とにある。An object of the present invention is to provide a knife for frozen foods that can always provide good cutting quality without making the cut surface rough.
発明の構成
［課題を解決するための手段］
この発明は上記問題点を解決するために、刀身の下側縁
に刃部を設け、その刃部として多数の台形状小刃を連続
して構成し、前記各小刃にその先端に刀身の長手方向に
沿って延びる第一刃先を設けるとともに、両側に第二刃
先を設け、小刃の一側面には前記第一、第二刃先に連な
る第一、第二刃面を設けるとともに、小刃の他側面を刀
身の側面に連続させ、各小刃を隣合う他の小刃と前記第
、第二刃面の向きが表裏異なるように配列し、各小刃を
刀身と同じ厚さで、かつ刀身の側面とほぼ同一平面内に
位置させたものである。Structure of the Invention [Means for Solving the Problems] In order to solve the above-mentioned problems, the present invention provides a blade part on the lower edge of the blade, and the blade part is composed of a number of trapezoidal small blades in series. Each of the cutter blades is provided with a first cutting edge extending along the longitudinal direction of the blade at the tip thereof, and a second cutting edge is provided on both sides, and a second cutting edge is provided on one side of the cutter blade, which is connected to the first and second cutting edges. First and second blade surfaces are provided, and the other side of the cutter blade is continuous with the side surface of the blade, and each cutter blade is arranged so that the direction of the first and second blade surfaces is different from that of the other adjacent cutter blades. , each small blade has the same thickness as the blade, and is located almost in the same plane as the side of the blade.
［作用］
従って、隣合う各小刃間に斜状の隙間が形成され、切り
屑がこの隙間から排出される。又、小刃か刀身の側面か
ら側方へ突出することがない。[Operation] Therefore, a diagonal gap is formed between each adjacent small blade, and chips are discharged from this gap. Also, the small blade or blade does not protrude laterally from the side.
［実施例］
以下、この発明を具体化した実施例を図面に従って説明
する。[Example] Hereinafter, an example embodying the present invention will be described with reference to the drawings.
刀身１は本体部４と中子３とからなり、本体部４の下側
縁にのみ刃部２が形成されている。また、中子３には木
製の柄部材５がリベット６にて止められている。The blade 1 consists of a main body part 4 and a core 3, and the blade part 2 is formed only on the lower edge of the main body part 4. Further, a wooden handle member 5 is fixed to the core 3 with a rivet 6.
そこで、前記刃部２の構成を詳細に説明する。Therefore, the configuration of the blade portion 2 will be explained in detail.
刃部２は多数の小刃１３を連続させることにより構成さ
れている。第８図に示すように、小刃１３は全体として
台形状に形成され、本体部４と同一厚さで、かつ本体部
４の両側面を通る平面から外方へ突出しないように、本
体部４の両側面の延長面上に位置している。小刃１３の
両側端には刃部２の延長方向（刀身１の長手方向）に沿
って延びる第一刃先１４が形成されている。小刃１３の
両側縁には斜状の第二刃先１５が形成されている。The blade portion 2 is constructed by connecting a large number of small blades 13. As shown in FIG. 8, the cutter blade 13 is formed into a trapezoidal shape as a whole, has the same thickness as the main body 4, and is designed so as not to protrude outward from a plane passing through both side surfaces of the main body 4. It is located on the extension surface of both sides of 4. First cutting edges 14 are formed at both ends of the small blade 13 and extend along the extension direction of the blade portion 2 (the longitudinal direction of the blade 1). A second oblique cutting edge 15 is formed on both side edges of the small blade 13.
第一刃先１４及び両第二刃先１５とそれぞれ連なるよう
に、小刃１３の一側面には第一、第二刃面１６１７が形
成されている。小刃１３のｆｌｌ！！側面は本体部４の
側面と連続している。そして、各刃面１６，１７の向き
が隣接する他の小刃１３のものと表裏異なるように各小
刃１３が配列されている。First and second blade surfaces 1617 are formed on one side of the small blade 13 so as to be continuous with the first blade edge 14 and both second blade edges 15, respectively. Full of small blade 13! ! The side surface is continuous with the side surface of the main body portion 4. The cutter blades 13 are arranged such that the orientation of each blade surface 16, 17 is different from that of the other cutter blades 13 adjacent to each other.
従って、上記のように構成した包丁において冷凍食品の
切断を行う場合には、その冷凍食品は第、第二の刃先１
４．１５によって切込まれる。Therefore, when cutting frozen food with the knife configured as described above, the frozen food is cut between the first and second cutting edges.
Cut by 4.15.
このとき、第９図から明らかなように、隣合う小刃１３
の第二刃面１７間に斜状の隙間１８が形成されているの
で、切込み動作にともない、切屑は隙間１８から抜き出
る。従って、切屑が小刃１３間につまって切味が悪くな
ることはなく、常に良好な切味を得ることができる。又
、各小刃１３は本体部４と同じ厚さで、かつ本体部４の
側面と同一平面内に位置して、本体部４の側面から突出
していないので、冷凍食品の切口が粗状になることはな
く、きれいな切口を得ることができる。しかも、小刃１
３は台形状をなし、その先端に第一刃先１４が形成され
ているので、切断に際して押し切りでも、引き切りでも
良好な切味を得ることができる。At this time, as is clear from FIG. 9, the adjacent small blades 13
Since a diagonal gap 18 is formed between the second blade surfaces 17, chips are extracted from the gap 18 as the cutting operation is performed. Therefore, chips will not get stuck between the small blades 13 and the cutting quality will deteriorate, and good cutting quality can always be obtained. Moreover, each small blade 13 has the same thickness as the main body part 4, is located in the same plane as the side surface of the main body part 4, and does not protrude from the side surface of the main body part 4, so that the cut of the frozen food is not rough. You can get a clean cut. Moreover, small blade 1
3 has a trapezoidal shape, and the first cutting edge 14 is formed at the tip thereof, so that good sharpness can be obtained in both push-cutting and pulling-cutting.
なお、この全Ｈ月は前記実施例に限定されるものではな
く、例えば、刃部２として刀身１とは別の材質（ハイス
等）で楕成し、それを刀身１に固着したり等、青明の趣
旨を逸脱しない範囲内で変更可能である。Note that this full length is not limited to the above embodiment, and for example, the blade portion 2 may be made of a different material (such as high speed steel) from the blade 1 and fixed to the blade 1. Changes may be made within the scope of Qingmei's spirit.
「発明の効果コ
以上詳述したように、この２５Ｍによれば、切り屑の排
出が容易にでき、しかも切口が粗状になることはなく、
常に良好な切れ味を得ることができ、作業性が向上する
という優れた効果を奏する。``Effects of the invention As detailed above, according to this 25M, chips can be easily discharged, and the cut edges do not become rough.
It has the excellent effect of always providing good sharpness and improving workability.
第１図はこの発明を具体化した冷凍物用包丁の正面図、
第２図は同じく背面図、第３図は同じく平面図、第４図
は同じく底面図、第５図は同じく左側面図、第６図は同
じく右側面図、第７図は第１図のＡ−Ａ線断面図、第８
図は刃部の一部拡大正面図、第９図は小刃の配列構成を
示す底面図である。
１・・・刀身、２・・・刃部、７．８・・・側面、９・
・・中央刃先、１０・・・中央刃面、１１・・・側部刃
先、１２・・・側部刃面、１３・・・小刃、１４・・・
第一刃先、１５・・・第二刃先、１６・・・第一刃面、
１７・・・第二刃面。
特許出願人 有限会社 山本プレス工業所代 理
人ご 弁理士 恩１）博宣（ほか１名）FIG. 1 is a front view of a knife for frozen foods embodying this invention.
Figure 2 is the same rear view, Figure 3 is the same top view, Figure 4 is the same bottom view, Figure 5 is the same left side view, Figure 6 is the same right side view, and Figure 7 is the same as Figure 1. A-A line sectional view, No. 8
The figure is a partially enlarged front view of the blade, and FIG. 9 is a bottom view showing the arrangement of the cutter blades. 1...Blade, 2...Blade, 7.8...Side, 9.
...Central cutting edge, 10...Central cutting surface, 11...Side cutting edge, 12...Side cutting surface, 13...Small blade, 14...
First cutting edge, 15... Second cutting edge, 16... First cutting surface,
17...Second blade surface. Patent applicant: Yamamoto Press Industry Co., Ltd.
Hitogo Patent Attorney On 1) Hironobu (and 1 other person)
Claims (1)
（２）として、多数の台形状小刃（１３）を連続して構
成し、前記各小刃（１３）の先端に刀身（１）の長手方
向に沿つて延びる第一刃先（１４）を設けるとともに、
両側に第二刃先（１５）を設け、小刃（１３）の一側面
には前記第一、第二刃先（１４）（１５）に連なる第一
、第二刃面（１６）（１７）を設けるとともに、小刃（
１３）の他側面を刀身（１）の側面に連続させ、各小刃
（１３）を隣合う他の小刃（１３）と前記第一、第二刃
面（１６）（１７）の向きが表裏異なるように配列し、
各小刃（１３）を刀身（１）と同じ厚さで、かつ刀身（
１）の側面とほぼ同一平面内に位置させたことを特徴と
した包丁。1. A blade part (2) is provided on the lower edge of the sword blade (1), and the blade part (2) is composed of a large number of trapezoidal small blades (13) in succession, and each of the small blades (13) A first cutting edge (14) extending along the longitudinal direction of the blade (1) is provided at the tip of the blade (1), and
A second cutting edge (15) is provided on both sides, and a first and second cutting surface (16) (17) connected to the first and second cutting edge (14) (15) is provided on one side of the small blade (13). In addition to providing a small blade (
13) The other side surface is continuous with the side surface of the blade (1), and each small blade (13) is aligned with the other adjacent small blade (13) and the first and second blade surfaces (16) and (17). Arrange the front and back sides differently,
Make each small blade (13) the same thickness as the blade (1) and
1) A kitchen knife characterized by being positioned on the same plane as the side surface of item 1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17988990A JPH0467882A (en) | 1990-07-06 | 1990-07-06 | Kitchen knife for frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17988990A JPH0467882A (en) | 1990-07-06 | 1990-07-06 | Kitchen knife for frozen food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0467882A true JPH0467882A (en) | 1992-03-03 |
Family
ID=16073672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17988990A Pending JPH0467882A (en) | 1990-07-06 | 1990-07-06 | Kitchen knife for frozen food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0467882A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010095294A1 (en) * | 2009-02-19 | 2010-08-26 | 株式会社レーベン販売 | Manual knife for push-cutting of vegetable |
| EP2352141A1 (en) | 2009-12-09 | 2011-08-03 | Roland Corporation | Key speed sensor of electronic musical instrument |
-
1990
- 1990-07-06 JP JP17988990A patent/JPH0467882A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010095294A1 (en) * | 2009-02-19 | 2010-08-26 | 株式会社レーベン販売 | Manual knife for push-cutting of vegetable |
| WO2010095228A1 (en) * | 2009-02-19 | 2010-08-26 | 株式会社レーベン販売 | Manual knife for push cutting vegetables |
| JPWO2010095228A1 (en) * | 2009-02-19 | 2012-08-16 | 株式会社レーベン販売 | Manual knife for cutting vegetables |
| EP2352141A1 (en) | 2009-12-09 | 2011-08-03 | Roland Corporation | Key speed sensor of electronic musical instrument |
| US8134065B2 (en) | 2009-12-09 | 2012-03-13 | Roland Corporation | Key speed sensor of electronic instrument |
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