JP2015208802A

JP2015208802A - Shaft of kitchen knife

Info

Publication number: JP2015208802A
Application number: JP2014091269A
Authority: JP
Inventors: 英夫山田; Hideo Yamada
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-04-25
Filing date: 2014-04-25
Publication date: 2015-11-24
Anticipated expiration: 2034-04-25
Also published as: JP6097248B2

Abstract

PROBLEM TO BE SOLVED: To provide a shaft of kitchen knife which is gripped by hand, when a user cooks using the kitchen knife, capable of being gripped easily and hardly slips.SOLUTION: Side plates 4, 4 are fixed to both surface sides of a core part 3 extending from a blade body 1, and upper edges 5 of the side plates 4 are coincide with an upper edge 5 of the core part 5, and lower edges of the side plates 4 form a front lower edge 6 formed into a smooth concave shape and a rear lower edge 7 formed into a smooth concave shape sandwiching a central salient part 8 disposed on a middle part. A rear lower edge 7a of the core part projects from the rear lower edge 7b of the side plate, and a ridge 12 extending in a longitudinal and rear direction is formed on at least one of surfaces 11 of the side plates.

Description

本発明は滑ることなく安定して握ることが出来る包丁の柄に関するものである。 The present invention relates to a knife handle that can be gripped stably without slipping.

図３は従来の一般的な包丁を表している具体例である。包丁と言っても用途によりその形態は色々あるが、基本的な形態は刀身（イ）と柄部（ロ）を有し、刀身（イ）には切断部と成る刃部（ハ）を設けている。刀身（イ）から中子部（図示なし）を延ばし、該中子部は柄部（ロ）に固定されることで刀身（イ）と柄部（ロ）は結合し、該柄部（ロ）を握って食材を切ることが出来る。 FIG. 3 is a specific example showing a conventional general knife. There are various types of knives depending on the application, but the basic form has a blade (b) and a handle (b), and the blade (b) is provided with a blade (c) as a cutting part. ing. A core (not shown) is extended from the blade (I), and the core (B) is fixed to the handle (B) so that the blade (I) and the handle (B) are combined, and the handle (B) ) To cut the ingredients.

包丁にとって刀身（イ）に形成している刃部（ハ）の切れ味が良くて、長い間切れ止むこがないことは一番大切であるが、握り部を成る柄部（ロ）の握り易さも重要である。特に、常に包丁をもって仕事をする調理人にとっては、長時間の仕事に適した柄部（ロ）の形態は重要であり、その為に、握り易くて滑りにくく、そして長時間にわたって握っていても疲れにくいような柄部（ロ）であることが大切となる。 For the kitchen knife, it is most important that the blade (C) formed on the blade (I) has a good sharpness and does not stick for a long time, but it is easy to grip the handle (B) that forms the grip. It is also important. Especially for cooks who always work with a kitchen knife, the shape of the handle (b) suitable for long-time work is important. For this reason, it is easy to grip and not slippery, and even if it is held for a long time It is important to have a handle that will not get tired.

ところで、従来から包丁の柄に関する技術は色々知られている。例えば、特開２００１−２９３２６５号に係る「刃物と刃物の柄及びこれに用いる指当て具」は、包丁などの刃物において、長時間調理作業を続けても、指先は痛くならず、かつ柄の部分が分解可能で衛生的な指当て具を備えた刃物と刃物の柄である。
すなわち、中子部に１個以上の孔を設けた刀身と、中子部の両外側に間隔片を介して側板を一体化した柄を含む刃物であって、中子部と両外側の側板の間の一部から延長され刀身の峰部の一部を覆う指当て具を設け、中子部と両外側の側板とは、中子部に設けた少なくとも１個の孔内に挿入された側板の一方に設けられた凸部とこれに嵌合する側板の凹部の孔と、この嵌合部内に挿入された固定具により一体化されている。 By the way, various techniques related to the pattern of a kitchen knife have been known. For example, according to Japanese Patent Laid-Open No. 2001-293265, “a knife and a handle of a knife and a finger pad used therefor” is a knife such as a knife, and the fingertip does not hurt even if cooking is continued for a long time. Cutlery and knife handle with hygienic finger rest that can be disassembled.
That is, a blade including a blade having one or more holes in the core portion and a handle in which side plates are integrated on both outer sides of the core portion via a spacing piece, the core portion and the outer side A finger pad extending from a portion between the plates and covering a portion of the ridge portion of the blade is provided, and the core portion and the outer side plates are inserted into at least one hole provided in the core portion. These are integrated by a convex portion provided on one of them, a hole of a concave portion of a side plate fitted to the convex portion, and a fixture inserted into the fitting portion.

特開２０００−１８９６８２号に係る「包丁」は、包丁の耐久性および使い易さを向上したものである。そこで、包丁は、ステンレス鋼からそれぞれなる刀身および中空の柄を有し、中空の柄は、接合面において互いに突き合わせ接合された左右の柄半部からなる。左右の柄半部により画成される中空部分には、包丁全体の重量バランス調整のために、川砂を含む充填材が充填されている。刀身と柄は、両者の対向端縁において互いに突き合わせ接合されて一体化されている。 The “knives” according to Japanese Patent Laid-Open No. 2000-189682 improve the durability and ease of use of knives. Therefore, the kitchen knife has a blade and a hollow handle made of stainless steel, respectively, and the hollow handle is composed of left and right handle halves joined to each other on the joint surface. The hollow portion defined by the left and right handle halves is filled with a filler containing river sand to adjust the weight balance of the entire kitchen knife. The blade and the handle are integrated by being butted and joined to each other at their opposite edges.

特開２００１−１２１４５１号に係る「手動利器のための柄」は、油や水に濡れたとしても手にしっかりとなじんで滑ることがなく、仮りに手動利器を水中に落としたとしても、急激には沈み込まなくて十分ひろい上げられるようにすることのできる柄である。そこで、刃と一体的にしてあるタング部の両側を、木やコルクまたは軽発泡樹脂等の軽量な素材からなる増量材によって包み込むと共に、この増量材及びタング部の全体を革からなる表装材によって被覆している。 The “handle for manual use” according to Japanese Patent Application Laid-Open No. 2001-121451 does not slip firmly by hand even when wet with oil or water, and even if the manual use is dropped into water, It is a handle that can be expanded enough without sinking. Therefore, both sides of the tongue part integrated with the blade are encased by an extender made of a light material such as wood, cork or light foam resin, and the entire extender and the tongue part are covered by a leather cover material. It is covered.

特開２００１−２９３２６５号に係る「刃物と刃物の柄及びこれに用いる指当て具」"Cutter and knife handle and finger pad used therefor" according to JP-A-2001-293265 特開２０００−１８９６８２号に係る「包丁」“Knife” according to Japanese Patent Laid-Open No. 2000-189682 特開２００１−１２１４５１号に係る「手動利器のための柄」"Handle for manual use" according to Japanese Patent Laid-Open No. 2001-121451

このように、包丁の柄に関する技術は従来から色々存在している。本発明が解決しようとする課題は従来の柄より握り易く、また滑ることなく、長時間にわたって握っていても疲れが少ない包丁の柄を提供する。 As described above, there are various techniques related to the design of a knife. The problem to be solved by the present invention is to provide a knife pattern that is easier to grip than a conventional handle and that does not slip and that is less fatigued even if held for a long time.

本発明に係る包丁の柄は、刀身から延びる中子部を両側板にて挟み込んだ構造としている。上記中子部は上縁が一般に滑らかな凸状をなし、下縁は滑らかな凹状を対を成して形成している。その為に２つの凹状の境界となる中央部に凸部が形成される。そして、中子部を挟む側板はその上縁が中子部になじむように一般に滑らかな凸状をなし、下縁は間に凸部を有し、該凸部を中央にして前後に滑らかな凹部を形成している。 The knife handle according to the present invention has a structure in which a core portion extending from the blade is sandwiched between both side plates. The core part generally has a smooth convex upper edge, and the lower edge forms a smooth concave pair. Therefore, a convex part is formed in the center part which becomes a boundary of two concave shapes. The side plate that sandwiches the core portion has a generally smooth convex shape so that the upper edge of the side plate fits into the core portion, and the lower edge has a convex portion in between. A recess is formed.

ここで、前方（刀身側）の凹部下縁は中子部の凹部下縁とほぼ一致しているが、後方（先端部側）の凹部下縁は中子部の凹部下縁がはみ出すようにしている。
該中子部を挟む側板の外表面は凸状を成し、しかも中央部には長手方向に稜線を形成した「しのぎ」を設けている。ここで、該「しのぎ」は包丁の種類に応じて、両側板に設ける場合と片方の側板に設ける場合がある。 Here, the lower edge of the concave part on the front (blade side) is substantially coincident with the lower edge of the concave part on the core part, but the lower edge of the concave part on the rear side (tip part side) protrudes from the lower edge of the concave part on the core part. ing.
The outer surface of the side plate sandwiching the core portion has a convex shape, and the center portion is provided with “shinoki” in which a ridge line is formed in the longitudinal direction. Here, the “Shinogi” may be provided on both side plates or on one side plate depending on the type of knife.

側板の材質は特に限定しないが、一般的には木製であり、又は樹脂製とする。そして、両側板をそれぞれ独立した部材として製作し、中子部を挟んでネジ止めすることが出来る。又は中子部を金型にセットした状態で射出成形することで、両側板を成形することも可能である。この場合には、中子部に穴を貫通して設けるならば、該穴に流れ込んだ樹脂が繋ぎとして機能し、両側板は互いに連結される。 The material of the side plate is not particularly limited, but is generally made of wood or resin. Then, both side plates can be manufactured as independent members, and can be screwed with the core portion interposed therebetween. Alternatively, it is possible to mold both side plates by injection molding with the core portion set in a mold. In this case, if a hole is provided in the core portion, the resin that has flowed into the hole functions as a connection, and both side plates are connected to each other.

本発明に係る包丁の柄は従来の柄に比べて握り易く、包丁を持って調理する場合に柄が滑ることなく安定する。その為に、力を入れて握る必要がなく、長時間にわたって包丁をもって調理しても疲れが少ない。
すなわち、本発明の包丁の柄は、その下縁が中央部に凸部を有すと共にその前後に滑らかな凹状を形成している。従って、柄を手で握る場合に人差し指と中指は前方の凹部に係合し、薬指と小指は後方の凹部に係合することで握った柄は滑りにくい。 The handle of the kitchen knife according to the present invention is easier to grip than the conventional handle, and is stable without slipping when cooking with a knife. For this reason, it is not necessary to put in force and grip, and even if you cook with a kitchen knife for a long time, there is little fatigue.
That is, the handle of the kitchen knife of the present invention has a convex portion at the center and a smooth concave shape at the front and rear thereof. Therefore, when the handle is gripped by the hand, the index finger and the middle finger are engaged with the front concave portion, and the ring finger and the little finger are engaged with the rear concave portion, so that the handle gripped is difficult to slip.

そして、両側板によって挟まれた中子部の後方部下縁は側板の下縁から突出している。したがって、突出した中子部は握った薬指と小指に係合する為に柄は回転することなく、力強く握らなくても安定した握りが可能となる。さらに、側板中央には長手方向（前後方向）に稜線となる「しのぎ」が形成され、このしのぎは握った手のひらに係合することが出来ることから、柄を力強く握らなくても安定した握りが出来、食材を切断する際に刀身が傾斜することはない。 And the back part lower edge of the core part pinched | interposed by the both-sides board protrudes from the lower edge of the side board. Therefore, since the protruding core part is engaged with the gripped ring finger and pinky finger, the handle does not rotate, and stable gripping is possible even if it is not gripped forcefully. In addition, the center of the side plate is formed with a “Shinogi” that forms a ridgeline in the longitudinal direction (front-rear direction), and since this can be engaged with the palm of the grip, a stable grip can be obtained without having to grip the handle strongly. Yes, the blade will not tilt when cutting the ingredients.

本発明に係る包丁の柄を示す実施例。The Example which shows the pattern of the kitchen knife which concerns on this invention. 図１のＡ−Ａ断面拡大図。The AA cross-sectional enlarged view of FIG. 従来の包丁を示す具体例。The example which shows the conventional knife.

図１は本発明に係る包丁の柄を示す実施例であり、正面図を表している。包丁としての基本的な形態は前記図３に示した場合と同じであって、刀身１に柄２を設けた構造である。本発明に係る柄２は刀身１から後方へ延びる中子部３を両側板４，４にて挟み込んでいる。 FIG. 1 is an embodiment showing a handle of a kitchen knife according to the present invention, and shows a front view. The basic form as a kitchen knife is the same as the case shown in FIG. 3, and has a structure in which a handle 2 is provided on the blade 1. In the handle 2 according to the present invention, a core portion 3 extending backward from the blade 1 is sandwiched between both side plates 4 and 4.

ここで、中子部３を間にして両側板４，４を締結する手段は特に限定するものではなく、例えば水に強い接着剤を塗布して固着することも出来、又はネジ締めして固定する場合もある。さらには、中子部３を金型にセットし、樹脂を流し込むことで両側板４，４を該中子部３と一体化して成形出来る。この場合、中子部３には穴を貫通しておき、この穴に流れ込んだ樹脂が両側板４，４の繋ぎと成って固定される。 Here, the means for fastening the both side plates 4 and 4 with the core portion 3 in between is not particularly limited. For example, it can be fixed by applying a water-resistant adhesive, or fixed by screwing. There is also a case. Furthermore, the both side plates 4 and 4 can be integrally formed with the core portion 3 by setting the core portion 3 in a mold and pouring resin. In this case, a hole is passed through the core portion 3, and the resin that has flowed into the hole is fixed as a connection between the side plates 4 and 4.

図２は図１のＡ−Ａ断面拡大図であり、中子部３を間にして両面側には側板４，４が取付けられ、その形状は握り易いように概略楕円形を形成している。すなわち、側板４の断面は概略半楕円形を有し、中子部３を両側板４，４によって挟み込むことで、概略楕円形を形成する。 2 is an enlarged cross-sectional view taken along the line AA in FIG. 1, and side plates 4 and 4 are attached to both sides with the core portion 3 in between, and the shape thereof is substantially elliptical so that it can be easily grasped. . That is, the cross section of the side plate 4 has a substantially semi-elliptical shape, and the core portion 3 is sandwiched between the side plates 4 and 4 to form a substantially elliptical shape.

このように、中子部３を間にして両側板４，４を固定して包丁の柄を構成する構造は、従来においても見られた技術である。しかし、本発明に係る包丁の柄２は握り易くて滑りにくいように構成している点に特徴を有している。
そこで、柄２の上縁５は図１に示すように滑らかな凸状を成し、中子部３の上縁と両側板４，４の上縁は一致している。 Thus, the structure which comprises the core part 3 in between and fixes both the side plates 4 and 4 and comprises the pattern of a kitchen knife is a technique also seen in the past. However, the knife handle 2 according to the present invention is characterized in that it is configured to be easy to grip and not slip.
Therefore, the upper edge 5 of the handle 2 has a smooth convex shape as shown in FIG. 1, and the upper edge of the core portion 3 and the upper edges of the side plates 4 and 4 coincide.

そして、柄２の下縁は２つの領域に分離し、前方下縁６と後方下縁７を有している。すなわち、中央凸部８を間にして前方側（刀身側）に前方下縁６を有し、後方側（柄の先端側）に後方下縁７を形成している。従って、前方下縁６及び後方下縁７の長さ（領域）は上記上縁５の約１／２と成っていて、前方下縁６及び後方下縁７の形状は滑らかな凹状曲面を形成している。 The lower edge of the handle 2 is divided into two regions, and has a front lower edge 6 and a rear lower edge 7. That is, the front lower edge 6 is formed on the front side (blade side) with the central convex portion 8 in between, and the rear lower edge 7 is formed on the rear side (tip end side of the handle). Therefore, the length (region) of the front lower edge 6 and the rear lower edge 7 is about ½ of the upper edge 5, and the shapes of the front lower edge 6 and the rear lower edge 7 form a smooth concave curved surface. doing.

ところで、前方下縁６は中子部３の前方下縁と側板４，４の前方下縁は一致しているが、後方下縁７は違っている。すなわち、中子後方下縁７ａは側板後方下縁７ｂより突出している。しかも、中子部３は側板４，４より長く、その為に中子後方端９ａは側板後方端９ｂより突出している。また、両側板４，４の前方端には斜面１０，１０が形成され、中子部３との間に大きな段差を作ることなく傾斜して立ち上がっている。 By the way, the front lower edge 6 is coincident with the front lower edge of the core portion 3 and the front lower edge of the side plates 4, 4, but the rear lower edge 7 is different. That is, the core rear lower edge 7a protrudes from the side plate rear lower edge 7b. In addition, the core portion 3 is longer than the side plates 4 and 4, and therefore the core rear end 9a protrudes from the side plate rear end 9b. In addition, inclined surfaces 10 and 10 are formed at the front ends of the side plates 4 and 4, and are inclined and rise without forming a large step with the core portion 3.

さらに、側板４，４の表面１１，１１には稜線となる「しのぎ」１２，１２を形成している。該しのぎ１２，１２は表面１１，１１のほぼ中央部に位置して、前方から後方にかけて長手方向に延びている。側板４，４の表面１１，１１は図２に断面を示しているように、上縁５から側板後方下縁７ｂにかけて同じ曲率の滑らかな曲面ではなく、表面１１にはしのぎ１２が突出して形成されている。これは、上縁５から前方下縁６にかけての表面１１も同じである。 Furthermore, “Shinogi” 12 and 12 that form ridge lines are formed on the surfaces 11 and 11 of the side plates 4 and 4. The margins 12 and 12 are located at substantially the center of the surfaces 11 and 11 and extend in the longitudinal direction from the front to the rear. The surfaces 11 and 11 of the side plates 4 and 4 are not a smooth curved surface having the same curvature from the upper edge 5 to the side plate rear lower edge 7b as shown in a cross section in FIG. Has been. This is the same for the surface 11 from the upper edge 5 to the front lower edge 6.

このように包丁の柄２を構成することで、該柄２を握り易くしかも握った柄２は滑りにくく調理がし易くなる。
すなわち、食材を切る際に柄２を握るならば、人差し指と中指は凹状に窪んだ前方下縁６に係合し、薬指と小指は凹状に窪んだ後方下縁７に係合する。そして、中央凸部８は中指と薬指の間に配置される。人差し指と中指、及び薬指と小指はそれぞれが前方下縁６と後方下縁７に係合することで握られた柄２は前後方向に滑りにくくなる。 By configuring the knife handle 2 in this manner, the handle 2 can be easily gripped, and the gripped handle 2 is less slippery and easier to cook.
That is, if the handle 2 is gripped when cutting the food, the index finger and the middle finger engage with the front lower edge 6 recessed in a concave shape, and the ring finger and the little finger engage with the rear lower edge 7 recessed in a concave shape. And the center convex part 8 is arrange | positioned between a middle finger and a ring finger. The handle 2 held by the index finger and the middle finger, and the ring finger and the little finger engaging the front lower edge 6 and the rear lower edge 7, respectively, is less likely to slip in the front-rear direction.

また、中子後方下縁７ａは側板後方下縁７ｂに対して突出している為に、中子後方下縁７ａは薬指と小指に食い込み、前後方向の滑りは抑制される。また、柄２の中心軸周りの回転、すなわち刀身１の傾きが阻止される。
さらに、側板４の表面１１に形成したしのぎ１２は手の平に係合し、その為に柄２の回転が防止され、刀身１の傾きが抑制出来る。 Moreover, since the core rear lower edge 7a protrudes with respect to the side plate rear lower edge 7b, the core rear lower edge 7a bites into the ring finger and the little finger, and the sliding in the front-rear direction is suppressed. Further, rotation around the central axis of the handle 2, that is, inclination of the blade 1 is prevented.
Furthermore, the margin 12 formed on the surface 11 of the side plate 4 engages with the palm of the hand, so that the rotation of the handle 2 is prevented and the inclination of the blade 1 can be suppressed.

ここで、しのぎ１２は包丁を握る持ち手が定まる和包丁の場合には片側の側板４にのみ形成し、左右何れの手で握っても使うことが出来る洋包丁の場合であれば、両側板４，４に形成される。そして、図１に示す柄２ではその上縁５は滑らかな凸状を成しているが、上縁５に関しては凸状に湾曲することなくストレートとすることも出来る。 Here, the Shinogi 12 is formed only on the side plate 4 on one side in the case of a Japanese knife that has a handle for gripping the knife, and on both sides if it is a Western knife that can be used with either left or right hand. 4,4. In the handle 2 shown in FIG. 1, the upper edge 5 has a smooth convex shape, but the upper edge 5 can be straight without being curved in a convex shape.

１刀身
２柄
３中子部
４側板
５上縁
６前方下縁
７後方下縁
８中央凸部
９後方端
10 傾斜面
11 表面
12 しのぎ DESCRIPTION OF SYMBOLS 1 Blade 2 Handle 3 Core part 4 Side plate 5 Upper edge 6 Front lower edge 7 Back lower edge 8 Center convex part 9 Back end
10 Inclined surface
11 Surface
12 Shinogi

Claims

包丁を使って調理する際に手で握る為の柄において、刀身から延びる中子部の両面側に側板を固定し、該側板の上縁は中子部の上縁と一致し、そして下縁は中間部に設けた中央凸部を間にして滑らかな凹状をした前方下縁と滑らかな凹状をした後方下縁を形成し、中子後方下縁は側板後方下縁より突出し、さらに少なくとも片方の側板表面には長手方向に延びるしのぎを形成したことを特徴とする包丁の柄。 In the handle for gripping by hand when cooking with a kitchen knife, the side plate is fixed to both sides of the core part extending from the blade, the upper edge of the side plate coincides with the upper edge of the core part, and the lower edge Forms a smooth lower concave front edge and a smooth concave rear lower edge with a central convex portion in the middle, with the core rear lower edge protruding from the side plate rear lower edge, and at least one of them A knife handle characterized in that a margin extending in the longitudinal direction is formed on the side plate surface of the knife.

中子部の上縁及び側板の上縁を滑らかな凸状とした請求項１記載の包丁の柄。 The knife handle according to claim 1, wherein the upper edge of the core part and the upper edge of the side plate have a smooth convex shape.

上記中子部の後方端を側板後方端より延ばした請求項１、又は請求項２記載の包丁の柄。

The knife handle according to claim 1 or 2, wherein a rear end of the core portion is extended from a rear end of the side plate.