WO2015121965A1 - Ustensile de cuisine muni d'une lame de coupe - Google Patents

Ustensile de cuisine muni d'une lame de coupe Download PDF

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Publication number
WO2015121965A1
WO2015121965A1 PCT/JP2014/053446 JP2014053446W WO2015121965A1 WO 2015121965 A1 WO2015121965 A1 WO 2015121965A1 JP 2014053446 W JP2014053446 W JP 2014053446W WO 2015121965 A1 WO2015121965 A1 WO 2015121965A1
Authority
WO
WIPO (PCT)
Prior art keywords
blade
cooking utensil
protrusion
blade member
cutting blade
Prior art date
Application number
PCT/JP2014/053446
Other languages
English (en)
Japanese (ja)
Inventor
高部　篤
Original Assignee
株式会社レーベン販売
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 株式会社レーベン販売 filed Critical 株式会社レーベン販売
Priority to JP2014526298A priority Critical patent/JP5613355B1/ja
Priority to PCT/JP2014/053446 priority patent/WO2015121965A1/fr
Publication of WO2015121965A1 publication Critical patent/WO2015121965A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J17/00—Household peeling, stringing, or paring implements or machines
    • A47J17/02—Hand devices for scraping or peeling vegetables or the like
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B23—MACHINE TOOLS; METAL-WORKING NOT OTHERWISE PROVIDED FOR
    • B23H—WORKING 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
    • B23H3/00—Electrochemical machining, i.e. removing metal by passing current between an electrode and a workpiece in the presence of an electrolyte
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/28—Other culinary hand implements, e.g. spatulas, pincers, forks or like food holders, ladles, skimming ladles, cooking spoons; Spoon-holders attached to cooking pots
    • A47J43/288—Spatulas; Scrapers; Multi-purpose hand implements
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B23—MACHINE TOOLS; METAL-WORKING NOT OTHERWISE PROVIDED FOR
    • B23H—WORKING 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
    • B23H3/00—Electrochemical machining, i.e. removing metal by passing current between an electrode and a workpiece in the presence of an electrolyte
    • B23H3/04—Electrodes specially adapted therefor or their manufacture
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B23—MACHINE TOOLS; METAL-WORKING NOT OTHERWISE PROVIDED FOR
    • B23H—WORKING 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
    • B23H3/00—Electrochemical machining, i.e. removing metal by passing current between an electrode and a workpiece in the presence of an electrolyte
    • B23H3/10—Supply or regeneration of working media
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B23—MACHINE TOOLS; METAL-WORKING NOT OTHERWISE PROVIDED FOR
    • B23H—WORKING 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
    • B23H9/00—Machining specially adapted for treating particular metal objects or for obtaining special effects or results on metal objects
    • B23H9/14—Making holes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B23—MACHINE TOOLS; METAL-WORKING NOT OTHERWISE PROVIDED FOR
    • B23H—WORKING 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
    • B23H9/00—Machining specially adapted for treating particular metal objects or for obtaining special effects or results on metal objects
    • B23H9/14—Making holes
    • B23H9/16—Making holes using an electrolytic jet
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D3/00—Cutting work characterised by the nature of the cut made; Apparatus therefor
    • B26D3/08—Making a superficial cut in the surface of the work without removal of material, e.g. scoring, incising
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D1/00—Cutting 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
    • B26D1/0006—Cutting members therefor
    • B26D2001/0033—Cutting members therefor assembled from multiple blades
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D1/00—Cutting 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
    • B26D1/0006—Cutting members therefor
    • B26D2001/0053—Cutting members therefor having a special cutting edge section or blade section

Definitions

  • the present invention relates to a cooking utensil provided with a cutting blade.
  • a manual 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.
  • peelers have been increasingly used for unexpected purposes.
  • 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).
  • a cooking utensil having such a peeler type shape is not sufficient for making 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).
  • 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.
  • 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.
  • the cooking utensil of the present invention is characterized in that the blade of the protrusion is formed by a step processed by etching.
  • 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.
  • 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.
  • At least two cutting blade members are arranged and formed.
  • the protrusion is characterized in that a tip portion is formed with a roundness having a radius of 0.1 mm or more.
  • the cutting blade member is provided at a position different from the cutting blade member and includes a flat blade for scraping off the surface of the food material.
  • the cutting blade member is provided in a state adjacent to the cutting blade member without a gap.
  • the cutting blade member is formed by punching a metal of 0.1 mm to 0.3 mm.
  • the press part for pressing a blade against foodstuffs is provided near the upper part of the above-mentioned projection part.
  • FIG. 4 is a perspective view of a blade member 3.
  • FIG. It is explanatory drawing explaining the usage example of the cooking utensil. It is explanatory drawing explaining the usage example of the cooking utensil. 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.
  • 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.
  • the cooking utensil 1 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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. .
  • 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.
  • 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.
  • 3 and 4 are explanatory views for explaining an example of use of the cooking utensil 1.
  • the user inserts the vertical 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.
  • 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.
  • it is pulled in a second direction substantially perpendicular to the first direction, and further cut is made. Thereby, a grid-like cut is formed in the cooking material.
  • 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.
  • 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
  • the incision was made by pulling in the first and second directions.
  • 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.
  • 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.
  • FIG. 5A is a top view
  • FIG. 5B is a front view
  • FIG. 5C is a left side view
  • 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.
  • FIG. 6 (a) and 6 (b) show perspective views of the blade member 14.
  • FIG. 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.
  • Such a blade member 14 can be easily cut into pieces if 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.
  • 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.
  • 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.
  • a grid-like cut is formed in the cooking material, and the grid-like cut is scraped off by the triangular blade 108.
  • the grid-like cuts can be formed and scraped at once, so that chopping can be easily obtained by two peeling operations.
  • the triangular blade 108 may be a flat blade 104 as shown in FIG. 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.
  • 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.
  • 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.
  • the cooking utensil of this example can provide a blade member that has good catch and can achieve both a deep cut and a fine cut width.
  • 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.
  • the vertical blade group is not limited to one or two rows, and three or more vertical blade groups may be arranged.
  • 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.
  • the blade member 33 has a sickle-shaped vertical blade 106 provided with 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.
  • two blade member pieces each having a sickle-shaped standing blade 106 may be arranged in parallel to form the blade member 34.
  • the cutting width can be made narrower than in the case of a single blade.
  • the vertical blade group is not limited to one or two rows, and three or more vertical blade groups may be arranged.
  • FIG. 10 (a) is a perspective view of a cooking utensil 21 according to a fourth modification of the present invention
  • FIGS. 10 (b) and 11 are explanatory diagrams of the usage example.
  • 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.
  • the pressing portion 50 is a circular concave hole, and is formed one by one on the left and right with respect to the grip portion 5.
  • the user presses the index finger and the middle finger against this hole, and holds the grip portion 5 with the remaining three fingers.
  • 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.
  • the pressing part 50 is a circular concave hole, and one is formed on the extension line of the grip part 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.
  • FIG. 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.
  • 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.
  • 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.
  • the shape of the blade is not limited to the above.
  • the shapes of the blades according to other examples are shown in FIGS. 14B to 14C and FIGS. 15B to 15F.
  • FIG. 14A is a perspective view of the upright blade 102 according to the 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.
  • the vertical blade may be formed so as to have an acute angle ( ⁇ ⁇ 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.
  • FIG. 15A is a perspective view of the upright blade 106 according to the modified example.
  • 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.
  • a vertical blade that does not form a blade at the tip may be used. 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.
  • 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).
  • the blade 303 may be formed across the root 403 of the protrusion 401 from a position 1 to 2 mm away from the tip 402 of the protrusion 401. Further, the blade 303 may be formed a little before the root 403, for example, may be formed at a position 0.5 to 3 mm away from the root 403.
  • the blade 303 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.
  • FIG. 15 (d) such a protrusion 401 can form a blade 303 by chamfering the corners except for the tip obliquely.
  • FIG. 15D ' is a cross-sectional view taken along line EE in FIG.
  • the blade 303 may be formed by etching the corners except the tip to provide a step.
  • FIG. 15 (e ′) is a cross-sectional view taken along the line EE of FIG. 15 (e).
  • 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.
  • the line connecting the root 302 to the switching unit 304 is an obtuse angle ( ⁇ > 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 ( ⁇ ⁇ 90 °) is almost vertical.
  • 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.
  • 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 out from the blade tip and in the direction of pulling out from the root in a well-balanced manner.
  • 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.
  • a 0.1 to 0.3 mm metal flat plate 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.
  • a cover may be provided on the surface having the vertical blade (protrusion) in order to prevent unintentional sticking during handling.
  • 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.
  • 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.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Electrochemistry (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Manufacturing & Machinery (AREA)
  • Food-Manufacturing Devices (AREA)

Abstract

L'invention concerne un ustensile de cuisine qui peut réaliser, de manière simple et sûre, des marques d'incision et qui peut être utilisé pour hacher. L'ustensile de cuisine comprend un élément formant lame pour réaliser des incisions qui comprend une pluralité de saillies destinées à réaliser une pluralité de marques d'incision parallèles, sous forme de rayures sur un produit alimentaire. En outre, une lame qui s'étend à partir d'un emplacement séparé de l'extrémité distale à l'extrémité de base des saillies est formée sur les saillies.
PCT/JP2014/053446 2014-02-14 2014-02-14 Ustensile de cuisine muni d'une lame de coupe WO2015121965A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2014526298A JP5613355B1 (ja) 2014-02-14 2014-02-14 切込み刃を備えた調理器具
PCT/JP2014/053446 WO2015121965A1 (fr) 2014-02-14 2014-02-14 Ustensile de cuisine muni d'une lame de coupe

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Application Number Priority Date Filing Date Title
PCT/JP2014/053446 WO2015121965A1 (fr) 2014-02-14 2014-02-14 Ustensile de cuisine muni d'une lame de coupe

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WO2015121965A1 true WO2015121965A1 (fr) 2015-08-20

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Publication number Priority date Publication date Assignee Title
JP5997753B2 (ja) * 2014-11-19 2016-09-28 株式会社レーベン販売 調理器具
JP2016198267A (ja) * 2015-04-09 2016-12-01 株式会社レーベン販売 調理器具

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6423916U (fr) * 1987-02-06 1989-02-08
JPH0736985U (ja) * 1993-12-14 1995-07-11 宏三 高橋 千切りなどの調理器
JP2010167559A (ja) * 2009-01-22 2010-08-05 Joerg Beckmann 食物を手動で切るための道具
JP3171162U (ja) * 2011-07-13 2011-10-20 株式会社レーベン販売 刺さない包丁

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6423916U (fr) * 1987-02-06 1989-02-08
JPH0736985U (ja) * 1993-12-14 1995-07-11 宏三 高橋 千切りなどの調理器
JP2010167559A (ja) * 2009-01-22 2010-08-05 Joerg Beckmann 食物を手動で切るための道具
JP3171162U (ja) * 2011-07-13 2011-10-20 株式会社レーベン販売 刺さない包丁

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