WO2016114498A1 - Adhesion-preventing kitchen knife - Google Patents

Adhesion-preventing kitchen knife Download PDF

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Publication number
WO2016114498A1
WO2016114498A1 PCT/KR2015/013290 KR2015013290W WO2016114498A1 WO 2016114498 A1 WO2016114498 A1 WO 2016114498A1 KR 2015013290 W KR2015013290 W KR 2015013290W WO 2016114498 A1 WO2016114498 A1 WO 2016114498A1
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Prior art keywords
blade
blade member
food
concave groove
present
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PCT/KR2015/013290
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French (fr)
Korean (ko)
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임정신
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임정신
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Publication of WO2016114498A1 publication Critical patent/WO2016114498A1/en

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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
    • B26B3/00—Hand knives with fixed blades
    • B26B3/03—Hand knives with fixed blades specially adapted for cutting-off slices one by one
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
    • B26B9/00—Blades for hand knives
    • B26B9/02—Blades for hand knives characterised by the shape of the cutting edge, e.g. wavy

Definitions

  • the present invention relates to a non-stick kitchen knife, and more particularly, to a non-stick kitchen knife of a new configuration that is easy to use and differentiates the appearance because the cut pieces of food do not stick.
  • Patent No. 10-1115946 "Anti-stick knife” has been proposed, but the configuration is complicated, the cost is high, the effect is also insignificant, the situation is not practical.
  • the present invention has been proposed in view of the above problems, and the object of the present invention is that the cut food does not stick to the knife and falls off so that the cut food does not interfere with the cut and the cut pieces of food are not cut. It is to provide a non-stick kitchen knife with a new configuration that is aligned and distinguishes from the existing kitchen knife.
  • the lower edge portion blade member 100 is formed with a sharp blade 110 toward the end;
  • a handle 200 formed at the proximal end of the blade member 100; and formed on the blade member 100 above the blade 110 and extending along the longitudinal direction of the blade member 100.
  • An extended concave groove 120 is formed, and a curved surface 112 that is curved outwardly is formed at an upper end of the blade 110, and the curved portion is formed between the concave groove 120 and the blade 110.
  • a non-stick kitchen knife characterized in that the departure step 102 is formed by the surface 112.
  • the concave groove 120 is extended to the tip of the blade member 100 is opened to the outside of the blade member 100.
  • the upper and lower width (b) of the concave groove 120 is formed wider than the spacing (a) spaced apart from the upper surface of the blade member (100).
  • the upper and lower widths (c) of the leaving jaw 102 may be formed narrower than the interval (a) that the concave groove 120 is spaced apart from the upper surface of the blade member (100).
  • the cut piece of food has the curved surface 112. ) Is prevented from sticking to the blade 110 by the dropping jaw 102 and the pieces of food cut by the recessed grooves 120 formed in the blade member 100 are different from the side surfaces of the blade member 100. It doesn't stick.
  • the present invention effectively cuts the cut pieces of food without sticking the cut pieces of food to the side as well as the blade 110 of the blade member 100. Therefore, the problem of the existing knife that the cut piece of food is stuck to the blade member 100, the cutting is hindered, and also, because the cut piece of food is aligned without being disturbed, to carry the cut piece of food in a bowl It is also convenient to follow up.
  • the blade member 100 is reduced in weight by the concave groove 120 formed in the blade member 100, the user can easily handle the knife, and the aesthetics of the knife varies depending on the shape of the concave groove 120. Since it is different from the conventional kitchen knife, it is enough to stimulate consumers' purchasing desire.
  • FIG. 1 is a perspective view showing a first embodiment of the present invention.
  • FIG. 2 is a front view of the embodiment.
  • FIG. 3 is a cross-sectional view taken along the line A-A of FIG.
  • Figure 4 is a cross-sectional view of the use state of the embodiment.
  • Figure 5 is a side cross-sectional view showing a second embodiment of the present invention.
  • FIG. 1 to 3 is a view showing a preferred embodiment of the present invention
  • Figure 4 is a cross-sectional view showing a state of use of the present invention.
  • the present invention as shown, comprises a blade member 100 is formed with a blade 110 at the lower end, and a handle 200 is provided on the proximal end of the blade member 100.
  • the blade 110 is formed at the lower end of the blade member 100.
  • the blade 110 has a sharp shape toward the end, the upper end of the blade 110 is formed with a curved surface 112 that is curved outward toward the upward.
  • the blade member 100 is formed with a recessed groove 120 on the blade 110 above.
  • the concave groove 120 extends in the longitudinal direction of the blade member 100 to have a long shape before and after.
  • the distal end of the concave groove 120 extends to the distal end of the blade member 100 and is opened outward.
  • a separation jaw 102 is formed between the blade 110 and the recessed groove 120 protruding outward than the blade 110.
  • the upper and lower widths c of the leaving jaw 102 are formed to be narrower than the upper and lower widths a of the concave groove 120.
  • Both the dropping jaw 102 and the recessed groove 120 function as a means for separating so that the cut pieces of food do not stick to the blade member 100. More specifically, as shown in Figure 4, when cutting the food with a kitchen knife according to the present invention, the upper end of the cut piece of food is spaced apart from the side of the blade 110 by the separation jaw 102, Therefore, the food pieces are prevented from sticking to the blade 110.
  • the pieces of food that are cut according to the type of food and the size of the food are not properly spaced by the dropping jaw 102, even if the cut pieces of food are spaced apart from the blade 110, they may be attached to the side of the blade member 100.
  • the side surface of the blade member 100 to which the pieces of food can be stuck by the concave groove 120 is hardly provided, the pieces of food sticking to the side of the blade member 100 are described. The food pieces are effectively prevented from being separated from the blade member 100.
  • the distal end of the concave groove 120 extends to the distal end of the blade member 100, even when the food is written using the distal end of the blade member 100 according to the type of food, the release jaw 102 and the concave groove. The food 120 is prevented from sticking to the raw member 100.
  • the present invention is to prevent the food piece from sticking to the blade 110 by the leaving jaw 102, the food piece is prevented from sticking to the side of the blade member 100 by the recessed groove (120). As a result, food fragments are quickly and effectively released from the knife.
  • the present invention has the advantage that the blade member 100 is lightened by the concave groove 120, so that the user can easily handle the knife.
  • the outer appearance of the knife is different from the existing knife by the concave groove 120, the aesthetics of the knife is changed according to the shape of the concave groove 120, so that the diversification of the knife by changing the shape of the concave groove 120 You can do it.
  • the handle 200 is made of various materials such as wood or synthetic resin is connected to the proximal end of the blade member 100, Preferably the proximal end of the blade member 100 is connected to the handle 200 is connected to the handle 200 Protrudes backward.
  • the configuration in which the handle and the blade member 100 and the handle 200 are connected is a configuration that is commonly used in the manufacture of a kitchen knife, and thus a detailed description thereof will be omitted.
  • the present invention has been shown to be a one-sided blade type with a blade 110 formed on one side of the lower end of the blade member 100, it may be applied to the two-blade type formed with the blade 110 on both sides of the lower end of the blade member 100 Of course.
  • Figure 5 is a side cross-sectional view showing a second embodiment of the present invention. As shown, in the present embodiment, the upper and lower widths b of the concave grooves 120 are formed wider than the intervals a in which the concave grooves 120 are spaced apart from the upper surface of the blade member 100.
  • the concave groove 120 when the concave groove 120 is formed in the upper and lower width (b) of the concave groove (120) wider than the spacing (a) spaced from the upper surface of the blade member 100, in the entire blade member 100
  • the recessed groove 120 has a size occupying a considerable specific gravity.
  • the side to which the cut piece of food is attached to the side of the blade member 100 is hardly provided, and thus the cut piece of food is more effectively prevented from sticking to the side of the blade member 100.
  • the upper and lower widths c of the dropping jaw 102 are formed to be narrower than the gap a in which the concave groove 120 is spaced apart from the upper surface of the blade member 100.
  • the outer side has a fairly narrow area.
  • the cut piece of food does not occur even when the outer surface of the dropping jaw 102 is attached.
  • the present invention has been shown to be a one-sided blade type with a blade 110 formed on one side of the lower end of the blade member 100, it may be applied to the two-blade type formed with the blade 110 on both sides of the lower end of the blade member (10). Of course.

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  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Knives (AREA)

Abstract

The present invention relates to a novel adhesion-preventing kitchen knife having a convenient use since cut pieces of food do not adhere thereto and having a different appearance. According to the present invention, provided is an adhesion-preventing kitchen knife comprising: a blade member (100) having a blade (110), which is formed at the lower part thereof and gradually becoming sharper toward the tip; and a handle (200) formed at the base part of the blade member (100), wherein a concave groove (120) located at a part higher than the blade (110) and extended, to be long, along the longitudinal direction of the blade (110) is formed at the blade member (100), a curved surface (112) gradually curving outward and upward is formed at the upper end part of the blade (110), and a separation protrusion (102) is formed by the curved surface (112) between the concave groove (120) and the blade (110).

Description

붙음방지 주방용 칼Nonstick Kitchen Knife
본 고안은 붙음방지 주방용 칼에 관한 것으로서, 보다 상세하게는 절단된 음식물 조각이 달라붙지 않아 사용이 편리하고 외관도 차별화되는 새로운 구성의 붙음방지 주방용 칼에 관한 것이다.The present invention relates to a non-stick kitchen knife, and more particularly, to a non-stick kitchen knife of a new configuration that is easy to use and differentiates the appearance because the cut pieces of food do not stick.
칼로 음식물을 써는 경우에 썰어진 조각이 칼에 달라붙어서 칼질을 하는데 방해가 된다. 또한, 썰어진 음식물 조각이 칼에 달라붙은 상태에서 계속하여 칼질을 하면 썰어진 음식물 조각이 새로 썰어지는 음식물 조각에 의해 밀려 올라가서 떨어지게 되며, 이에 따라 썰어진 음식물 조각이 가지런히 정리되지 않고 지저분하게 흩어지게 된다.If you use food with a knife, the sliced pieces will stick to the knife and interfere with your knife. In addition, if the cut pieces of food continue to be cut while sticking to the knife, the sliced pieces of food are pushed up and dropped by the newly cut pieces of food. You lose.
한편, 이러한 문제점을 해결하기 위해 특허 제10-1115946호 "붙음방지 칼"이 제안되었으나, 구성이 복잡하여 코스트가 높으며, 그 효과도 미미하여 실용화되지 못하고 있는 실정이다. On the other hand, in order to solve such a problem, Patent No. 10-1115946 "Anti-stick knife" has been proposed, but the configuration is complicated, the cost is high, the effect is also insignificant, the situation is not practical.
본 고안은 상기와 같은 문제점에 착안하여 제안된 것으로서, 본 고안의 목적은 절단된 음식물이 칼에 붙지 않고 떨어지므로 절단된 음식물이 조각이 칼에 붙어서 칼질을 하는데 방해되지 않고 절단된 음식물 조각이 가지런히 정렬되며, 기존의 주방용 칼과 외관도 차별화되는 새로운 구성의 붙음방지 주방용 칼을 제공하는 것이다.The present invention has been proposed in view of the above problems, and the object of the present invention is that the cut food does not stick to the knife and falls off so that the cut food does not interfere with the cut and the cut pieces of food are not cut. It is to provide a non-stick kitchen knife with a new configuration that is aligned and distinguishes from the existing kitchen knife.
본 고안의 일 특징에 따르면, 하단부에는 단부로 갈수록 첨예한 칼날(110)이 형성된 날부재(100); 상기 날부재(100)의 기단부에 형성되는 손잡이(200);를 포함하여 이루어지며, 상기 날부재(100)에는 상기 칼날(110) 보다 상측에 위치되어 날부재(100)의 길이방향을 따라 길게 연장되는 오목홈(120)이 형성되며, 상기 칼날(110)의 상단부에는 상향으로 갈수록 외향으로 만곡되는 만곡면(112)이 형성되어, 상기 오목홈(120)과 칼날(110) 사이에는 상기 만곡면(112)에 의해 이탈턱(102)이 형성되는 것을 특징으로 하는 붙음방지 주방용 칼이 제공된다.According to one feature of the present invention, the lower edge portion blade member 100 is formed with a sharp blade 110 toward the end; A handle 200 formed at the proximal end of the blade member 100; and formed on the blade member 100 above the blade 110 and extending along the longitudinal direction of the blade member 100. An extended concave groove 120 is formed, and a curved surface 112 that is curved outwardly is formed at an upper end of the blade 110, and the curved portion is formed between the concave groove 120 and the blade 110. There is provided a non-stick kitchen knife, characterized in that the departure step 102 is formed by the surface 112.
본 고안의 다른 특징에 따르면, 상기 오목홈(120)은 상기 날부재(100)의 선단으로 연장되어 날부재(100)의 외측으로 개방된다. According to another feature of the present invention, the concave groove 120 is extended to the tip of the blade member 100 is opened to the outside of the blade member 100.
본 고안의 또 다른 특징에 따르면, 상기 오목홈(120)의 상하폭(b)은 상기 오목홈(120)이 날부재(100)의 상면에서 이격되는 간격(a) 보다 넓게 형성된다. According to another feature of the present invention, the upper and lower width (b) of the concave groove 120 is formed wider than the spacing (a) spaced apart from the upper surface of the blade member (100).
본 고안의 또 다른 특징에 따르면, 상기 이탈턱(102)의 상하폭(c)은 상기 오목홈(120)이 날부재(100)의 상면에서 이격되는 간격(a) 보다 좁게 형성될 수 있다. According to another feature of the present invention, the upper and lower widths (c) of the leaving jaw 102 may be formed narrower than the interval (a) that the concave groove 120 is spaced apart from the upper surface of the blade member (100).
이상과 같은 구성을 가지는 본 고안은 칼날(110)의 상단부에 만곡면(112)이 형성되고 칼날(110) 상측에 이탈턱(102)이 형성되기 때문에, 절단된 음식물 조각이 상기 만곡면(112)과 이탈턱(102)에 의해 칼날(110)에 달라붙는 것이 방지되고, 또한, 날부재(100)에 형성된 오목홈(120)에 의해 절단된 음식물 조각이 날부재(100)의 측면에 달라붙지도 않는다.According to the present invention having the above configuration, since the curved surface 112 is formed at the upper end of the blade 110 and the dropping jaw 102 is formed on the blade 110, the cut piece of food has the curved surface 112. ) Is prevented from sticking to the blade 110 by the dropping jaw 102 and the pieces of food cut by the recessed grooves 120 formed in the blade member 100 are different from the side surfaces of the blade member 100. It doesn't stick.
이와 같이 본 고안은 날부재(100)의 칼날(110) 뿐만 아니라 측면에도 절단된 음식물 조각이 달라붙지 않고 절단된 음식물 조각이 효과적으로 떨어진다. 따라서 절단된 음식물 조각이 날부재(100)에 붙어서 칼질이 방해되는 기존 칼의 문제점이 해결되며, 또한, 절단된 음식물 조각이 흐트러지지 않고 가지런히 정렬되기 때문에, 절단된 음식물 조각을 그릇에 옮겨 담는 등의 후속 작업을 하기도 편리하다. As such, the present invention effectively cuts the cut pieces of food without sticking the cut pieces of food to the side as well as the blade 110 of the blade member 100. Therefore, the problem of the existing knife that the cut piece of food is stuck to the blade member 100, the cutting is hindered, and also, because the cut piece of food is aligned without being disturbed, to carry the cut piece of food in a bowl It is also convenient to follow up.
뿐만 아니라, 날부재(100)에 형성된 오목홈(120)에 의해 날부재(100)가 경량화되기 때문에, 사용자가 칼을 다루기도 용이하며, 오목홈(120)의 형태에 따라 칼의 미감도 달라지므로 종래의 주방용 칼과 외관도 차별화되어 소비자들의 구매욕을 자극하기에 충분하다. In addition, since the blade member 100 is reduced in weight by the concave groove 120 formed in the blade member 100, the user can easily handle the knife, and the aesthetics of the knife varies depending on the shape of the concave groove 120. Since it is different from the conventional kitchen knife, it is enough to stimulate consumers' purchasing desire.
도 1은 본 고안의 제1실시예를 보인 사시도.1 is a perspective view showing a first embodiment of the present invention.
도 2는 상기 실시예의 정면도.2 is a front view of the embodiment.
도 3은 도 2의 A-A선 단면도.3 is a cross-sectional view taken along the line A-A of FIG.
도 4는 상기 실시예의 사용상태 단면도.Figure 4 is a cross-sectional view of the use state of the embodiment.
도 5는 본 고안의 제2실시예를 보인 측단면도.Figure 5 is a side cross-sectional view showing a second embodiment of the present invention.
이하에서 도면을 참조하여 본 고안을 구체적으로 설명한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
도 1 내지 도 3은 본 고안의 바람직한 실시예를 보인 도면이고, 도 4는 본 고안의 사용상태를 보인 단면도이다.1 to 3 is a view showing a preferred embodiment of the present invention, Figure 4 is a cross-sectional view showing a state of use of the present invention.
본 고안은 도시된 바와 같이, 하단부에 칼날(110)이 형성된 날부재(100)와, 날부재(100)의 기단부에 구비되는 손잡이(200)를 포함하여 이루어진다.The present invention, as shown, comprises a blade member 100 is formed with a blade 110 at the lower end, and a handle 200 is provided on the proximal end of the blade member 100.
상기 날부재(100)의 하단부에는 칼날(110)이 형성된다. 상기 칼날(110)은 단부로 갈수록 첨예한 형태를 가지는데, 칼날(110)의 상단부는 상향으로 갈수록 외측으로 만곡되는 만곡면(112)이 형성된다. The blade 110 is formed at the lower end of the blade member 100. The blade 110 has a sharp shape toward the end, the upper end of the blade 110 is formed with a curved surface 112 that is curved outward toward the upward.
그리고 날부재(100)에는 칼날(110) 상측에는 오목홈(120)이 형성된다. 이 오목홈(120)은 날부재(100)의 길이방향을 따라 길게 연장되어 전후로 긴 형상을 갖는다. 바람직하게는 상기 오목홈(120)의 선단부가 날부재(100)의 선단으로 까지 연장되어 외측으로 개방된다. And the blade member 100 is formed with a recessed groove 120 on the blade 110 above. The concave groove 120 extends in the longitudinal direction of the blade member 100 to have a long shape before and after. Preferably, the distal end of the concave groove 120 extends to the distal end of the blade member 100 and is opened outward.
한편, 상기 칼날(110)의 상단부에 만곡면(112)이 형성됨에 따라 칼날(110)과 오목홈(120) 사이에는 칼날(110)보다 외측으로 돌출되는 이탈턱(102)이 형성된다. 상기 이탈턱(102)의 상하폭(c)은 상기 오목홈(120)의 상하폭(a)보다 좁게 형성된다. On the other hand, as the curved surface 112 is formed at the upper end of the blade 110, a separation jaw 102 is formed between the blade 110 and the recessed groove 120 protruding outward than the blade 110. The upper and lower widths c of the leaving jaw 102 are formed to be narrower than the upper and lower widths a of the concave groove 120.
이러한 이탈턱(102)과 오목홈(120)은 모두 절단된 음식물 조각이 날부재(100)에 달라붙지 않도록 이탈시키는 수단으로서의 기능을 한다. 좀 더 구체적으로는 도 4에 도시된 바와 같이, 본 고안에 의한 주방용 칼로 음식물을 썰 때, 절단되는 음식물 조각의 상단부가 상기 이탈턱(102)에 의해 칼날(110)의 측면에서 이격되고, 이에 따라 음식물 조각이 칼날(110)에 달라붙는 것이 방지된다. Both the dropping jaw 102 and the recessed groove 120 function as a means for separating so that the cut pieces of food do not stick to the blade member 100. More specifically, as shown in Figure 4, when cutting the food with a kitchen knife according to the present invention, the upper end of the cut piece of food is spaced apart from the side of the blade 110 by the separation jaw 102, Therefore, the food pieces are prevented from sticking to the blade 110.
음식물의 종류 및 음식물의 크기에 따라 절단되는 음식물 조각이 이탈턱(102)에 의해 제대로 이격되지 않는 경우에는 절단된 음식물조각이 칼날(110)에서 이격되더라도 날부재(100)의 측면에 부착될 수 있는데, 전술한 바와 같이, 상기 오목홈(120)에 의해 음식물 조각이 달라붙을 수 있는 날부재(100)의 측면이 거의 제공되지 않기 때문에, 음식물 조각이 날부재(100)의 측면에 달라붙는 것이 방지되어 음식물 조각이 날부재(100)에서 효과적으로 이탈된다. When the pieces of food that are cut according to the type of food and the size of the food are not properly spaced by the dropping jaw 102, even if the cut pieces of food are spaced apart from the blade 110, they may be attached to the side of the blade member 100. As described above, since the side surface of the blade member 100 to which the pieces of food can be stuck by the concave groove 120 is hardly provided, the pieces of food sticking to the side of the blade member 100 are described. The food pieces are effectively prevented from being separated from the blade member 100.
또한, 오목홈(120)의 선단부가 날부재(100)의 선단으로 연장되기 때문에, 음식물의 종류에 따라 날부재(100)의 선단부를 이용하여 음식물을 써는 경우에도 이탈턱(102)과 오목홈(120)에 의해 음식물이 날부재(100)에 달라붙는 것이 방지된다. In addition, since the distal end of the concave groove 120 extends to the distal end of the blade member 100, even when the food is written using the distal end of the blade member 100 according to the type of food, the release jaw 102 and the concave groove. The food 120 is prevented from sticking to the raw member 100.
이상과 같이, 본 고안은 이탈턱(102)에 의해 음식물 조각이 칼날(110)에 달라붙는 것이 방지되고, 오목홈(120)에 의해 음식물 조각이 날부재(100)의 측면에 달라붙는 것이 방지되므로 음식물 조각이 칼에서 신속하고 효과적으로 이탈된다. As described above, the present invention is to prevent the food piece from sticking to the blade 110 by the leaving jaw 102, the food piece is prevented from sticking to the side of the blade member 100 by the recessed groove (120). As a result, food fragments are quickly and effectively released from the knife.
뿐만 아니라 본 고안은 상기 오목홈(120)에 의해 날부재(100)가 경량화되며, 따라서 사용자가 칼을 다루기가 용이한 장점도 있다. 또, 오목홈(120)에 의해 칼의 외관이 기존의 칼과 차별화되며, 오목홈(120)의 형상에 따라 칼의 미감이 달라지므로 오목홈(120)의 형상을 달리하여 칼의 다양화를 꾀할 수 있다. In addition, the present invention has the advantage that the blade member 100 is lightened by the concave groove 120, so that the user can easily handle the knife. In addition, the outer appearance of the knife is different from the existing knife by the concave groove 120, the aesthetics of the knife is changed according to the shape of the concave groove 120, so that the diversification of the knife by changing the shape of the concave groove 120 You can do it.
한편, 상기 손잡이(200)는 목재나 합성수지 등 다양한 소재로 되어 날부재(100)의 기단부에 연결되는데, 바람직하게는 날부재(100)의 기단부에는 손잡이(200)와 연결되는 손잡이연결부(101)가 후방으로 돌출형성된다. 이와같이 손잡이와 날부재(100)와 손잡이(200)가 연결되는 구성은 주방용 칼의 제조시에 통상적으로 사용되는 구성이므로 이에 대한 상세한 설명은 생략한다. On the other hand, the handle 200 is made of various materials such as wood or synthetic resin is connected to the proximal end of the blade member 100, Preferably the proximal end of the blade member 100 is connected to the handle 200 is connected to the handle 200 Protrudes backward. As such, the configuration in which the handle and the blade member 100 and the handle 200 are connected is a configuration that is commonly used in the manufacture of a kitchen knife, and thus a detailed description thereof will be omitted.
이상에서는 본 고안이 날부재(100)의 하단부 일측면에 칼날(110)이 형성된 편날타입인 것으로 도시되었으나, 날부재(100)의 하단부 양측면에 칼날(110)이 형성된 양날타입에 적용될 수도 있음은 당연하다. Although the present invention has been shown to be a one-sided blade type with a blade 110 formed on one side of the lower end of the blade member 100, it may be applied to the two-blade type formed with the blade 110 on both sides of the lower end of the blade member 100 Of course.
이하에서는 본 고안의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다. Hereinafter, another embodiment of the present invention will be described, but the description of the same configuration and effect as the above-described embodiment will be omitted.
도 5는 본 고안의 제2실시예를 보인 측단면도이다. 도시된 바와 같이, 본 실시예에서는 상기 오목홈(120)이 날부재(100)의 상면에서 이격되는 간격(a) 보다 오목홈(120)의 상하폭(b)이 넓게 형성된다. Figure 5 is a side cross-sectional view showing a second embodiment of the present invention. As shown, in the present embodiment, the upper and lower widths b of the concave grooves 120 are formed wider than the intervals a in which the concave grooves 120 are spaced apart from the upper surface of the blade member 100.
이와 같이, 오목홈(120)이 날부재(100)의 상면에서 이격되는 간격(a) 보다 오목홈([0029] 120)의 상하폭(b)이 넓게 형성되면, 날부재(100) 전체에서 오목홈(120)이 상당한 비중을 차지하는 크기를 갖는다.As such, when the concave groove 120 is formed in the upper and lower width (b) of the concave groove (120) wider than the spacing (a) spaced from the upper surface of the blade member 100, in the entire blade member 100 The recessed groove 120 has a size occupying a considerable specific gravity.
따라서 날부재(100)의 측면에 절단된 음식물 조각이 부착될 수 있는 측면이 거의 제공되지 않으며, 이에 따라 절단된 음식물 조각이 날부재(100)의 측면에 달라붙는 것이 더욱 효과적으로 방지된다. Therefore, the side to which the cut piece of food is attached to the side of the blade member 100 is hardly provided, and thus the cut piece of food is more effectively prevented from sticking to the side of the blade member 100.
또, 본 실시예에서는 이탈턱(102)의 상하폭(c)은 오목홈(120)이 날부재(100)의 상면에서 이격되는 간격(a)보다 좁게 형성되며, 따라서 이탈턱(102)의 외측면이 상당히 좁은 면적을 가진다. In addition, in the present embodiment, the upper and lower widths c of the dropping jaw 102 are formed to be narrower than the gap a in which the concave groove 120 is spaced apart from the upper surface of the blade member 100. The outer side has a fairly narrow area.
이와 같이, 이탈턱(102)의 외측면이 상당히 좁은 면적을 가지기 때문에, 절단된 음식물 조각이 이탈턱(102)의 외측면에 부착되는 경우도 발생되지 않는다. As such, since the outer side surface of the dropping jaw 102 has a fairly narrow area, the cut piece of food does not occur even when the outer surface of the dropping jaw 102 is attached.
이상에서는 본 고안이 날부재(100)의 하단부 일측면에 칼날(110)이 형성된 편날타입인 것으로 도시되었으나, 날부재(10))의 하단부 양측면에 칼날(110)이 형성된 양날타입에 적용될 수도 있음은 당연하다. Although the present invention has been shown to be a one-sided blade type with a blade 110 formed on one side of the lower end of the blade member 100, it may be applied to the two-blade type formed with the blade 110 on both sides of the lower end of the blade member (10). Of course.
또한, 이상에서 설명한 본 고안은 전술한 실시예 및 첨부된 도면에 의해 한정되는 것이 아니고, 본 고안의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능함은 본 고안이 속하는 기술분야에서 통상의 지식을 가진 자에게 명백할 것이다. In addition, the present invention described above is not limited to the above-described embodiments and the accompanying drawings, and various substitutions, modifications, and changes are possible within the scope without departing from the technical idea of the present invention. It will be apparent to those of ordinary skill in the art.
[부호의 설명][Description of the code]
a. 오목홈이 날부재의 상면에서 이격되는 간격a. Gap in which the recess is spaced from the upper surface of the blade member
b. 오목홈의 상하폭 c. 이탈턱의 상하폭b. Top and bottom width of concave groove c. The top and bottom width of the exit
100. 날부재 101. 손잡이연결구100. Blade member 101. Handle connector
102. 이탈턱 110. 칼날102. Breakaway 110. Blade
112. 만곡면 120. 오목홈112. Curved surface 120. Concave groove
200. 손잡이200. Handle

Claims (1)

  1. 하단부에는 단부로 갈수록 첨예한 칼날(110)이 형성된 날부재(100); 및At the lower end, the blade member 100 is formed with a sharp blade 110 toward the end; And
    상기 날부재(100)의 기단부에 형성되는 손잡이(200); 를 포함하되,A handle (200) formed at the proximal end of the blade member (100); Including,
    상기 날부재(100)에는 상기 칼날(110)에 근접하여 위치하고 상기 날부재(100)의 길이방향을 따라 선단으로 길게 연장되어 상기 날부재(100)의 외측으로 개방되게 형성된 오목홈(120)이 형성되며,The blade member 100 has a concave groove 120 which is located close to the blade 110 and extends long in the tip along the longitudinal direction of the blade member 100 to open to the outside of the blade member 100 Formed,
    상기 칼날(110)과 상기 오목홈(120) 사이에는 절단되는 음식물 조각의 상단부를 칼날(110)의 측면으로부터 이격시키는 이탈턱(102)이 구비되되, 이탈턱(102)은 칼날(110)의 상단부에 상향으로 갈수록 외향으로 만곡되게 형성된 만곡면(112)에 의해 칼날(110)보다 외측으로 돌출되게 형성되고,Between the blade 110 and the concave groove 120 is provided with a detachment jaw 102 for separating the upper end of the food pieces to be cut from the side of the blade 110, the departure jaw 102 of the blade 110 It is formed to protrude outward from the blade 110 by the curved surface 112 formed to be curved outward toward the upper end,
    상기 오목홈(120)의 상하폭(b)은 상기 오목홈(120)이 상기 날부재(100)의 상면에서 이격되는 간격(a) 보다 넓게 형성되고, 상기 이탈턱(102)의 상하폭(c)은 상기 오목홈(120)이 상기 날부재(100)의 상면에서 이격되는 간격(a)보다 좁게 형성된 것을 특징으로 하는 붙음방지 주방용 칼.The upper and lower widths b of the concave grooves 120 are formed to be wider than the interval a between which the concave grooves 120 are spaced apart from the upper surface of the blade member 100, and the upper and lower widths of the leaving jaw 102 c) is a non-stick kitchen knife, characterized in that the concave groove 120 is formed narrower than the interval (a) spaced apart from the upper surface of the blade member (100).
PCT/KR2015/013290 2015-01-12 2015-12-07 Adhesion-preventing kitchen knife WO2016114498A1 (en)

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CN110303525A (en) * 2019-07-31 2019-10-08 重庆派乐精细陶瓷有限公司 One kind cutting dual-purpose ceramic knife
WO2021212244A1 (en) * 2020-04-23 2021-10-28 Hanania Saba Cristian Javier Retractable knife having an interchangeable blade, with a handle, a rail case, an interchangeable knife blade, a front area with at least one longitudinal toothed cutting edge, a channel-shaped recess, a rounded tip, and a rear area having a hole for attachment to a deployment slide

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KR200482804Y1 (en) * 2016-09-26 2017-03-22 존 중원 김 Cook knife for preventing from attachment
KR102094262B1 (en) 2017-10-30 2020-03-27 주식회사 산돌바이오메트 Cook's knife
JP7359470B1 (en) 2022-05-17 2023-10-11 株式会社マサヒロ single-edged knife

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CN110303525A (en) * 2019-07-31 2019-10-08 重庆派乐精细陶瓷有限公司 One kind cutting dual-purpose ceramic knife
WO2021212244A1 (en) * 2020-04-23 2021-10-28 Hanania Saba Cristian Javier Retractable knife having an interchangeable blade, with a handle, a rail case, an interchangeable knife blade, a front area with at least one longitudinal toothed cutting edge, a channel-shaped recess, a rounded tip, and a rear area having a hole for attachment to a deployment slide

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