JP3036992U - Kitchen knife - Google Patents

Abstract

(57)【要約】 【目的】 野菜等のスライス切断に際して、被切断物の
刀身への付着を完全に防止すると共に、付着防止構造の
採用による美観上の商品価値低下を解消する。 【構成】 刀身２の背腹中間における刃先に近い箇所
に、刃先縁３に添って透孔４を並設すると共に、各透孔
の刀身表面側縁部を突出（突出縁部５）せしめ、透孔形
成箇所の周囲を下側を刃紋状とした帯状の梨地状艶消し
地６とする。 (57) [Summary] [Purpose] When cutting slices of vegetables, etc., it is possible to completely prevent the cut object from adhering to the blade, and to eliminate the aesthetic deterioration of the product value due to the adoption of the sticking prevention structure. [Structure] A through hole 4 is juxtaposed along the blade edge 3 at a position near the blade tip in the middle of the back and belly of the blade 2, and the blade surface side edge portion of each through hole is projected (protruding edge portion 5). A strip-shaped matte mat 6 having a blade pattern on the lower side is formed around the through-hole forming portion.

Description

【考案の詳細な説明】[Detailed description of the invention]

【０００１】[0001]

【産業上の利用分野】[Industrial applications]

本考案は包丁の刀身の改良に関するものである。 The present invention relates to the improvement of the knife blade.

【０００２】[0002]

【従来の技術】[Prior art]

包丁を使用して、野菜等の切断をする場合に、切断された野菜等が刀身に付着 することは度々経験することである。この対策として刀身に透孔を設けたり、刀 身に突部を設けること（実開昭６２−１８４８６３号、実開昭６３−２５９６０ 号他）が提案されている。然し単に透孔を設けたのみでは、付着した被切断物の 剥離はなされないし、また突部を設ける手段では、低い突出部分では被切断物の 剥離が効果的に実施されず、また剥離が確実に行われるために突部の突出程度を 大きくすると、スライス切断以外の使用に際して使い難くなる。 When cutting vegetables and the like using a kitchen knife, it is often experienced that the cut vegetables and the like adhere to the blade. As a countermeasure, it has been proposed to provide a through hole in the blade or to provide a projection on the blade (Japanese Utility Model Laid-Open Nos. 62-184863 and 63-25960). However, merely providing a through-hole does not peel off the adhered object to be cut, and means for providing a protrusion does not effectively separate the object to be cut at a low protruding portion, and also causes peeling. Increasing the degree of protrusion of the protrusion for reliable operation makes it difficult to use for uses other than slice cutting.

【０００３】 また低い突部でも剥離が実現するように透孔と突部を組み合わせたものが提案 されている（実開昭６０−１２６１６８号）。これは、刀身の背腹中間における 刃先に近い箇所に、刃先縁に添って透孔を並設し、透孔の間にテーパー突条を設 けたものである。[0003] Further, a combination of a through hole and a projection has been proposed so as to realize peeling even at a low projection (Japanese Utility Model Application Laid-Open No. 60-126168). This is one in which a through hole is provided along the edge of the blade in the middle of the back and belly of the blade near the blade edge, and a tapered ridge is provided between the through holes.

【０００４】[0004]

【考案が解決しようとする課題】[Problems to be solved by the device]

前記の従来例の通り、透孔と突部を組み合わせると低い突部でも被切断物の剥 離を実現できるが、被切断物によっては、透孔と突出部が各別に存在するので、 被切断物の剥離が確実であるとは言えない。また突部の形成を、型抜きした刀身 からのプレス加工で行おうとすると、背面側が凹所となり易く、商品価値の低下 を招く。また刀身に突部を設けると、突部周囲の研磨が完全に実施されずに、商 品価値を低下させる。 そこで本考案は、前記の課題を解決した新規な包丁を提案したものである。 As in the above-mentioned conventional example, if the through hole and the protrusion are combined, the object to be cut can be separated even with a low protrusion, but depending on the object to be cut, the hole and the protrusion are provided separately, It cannot be said that the product peels off reliably. Also, if an attempt is made to form the protrusion by pressing from a die-cut blade, the back side is likely to be a recess, resulting in a decrease in commercial value. If the blade is provided with a protrusion, the periphery of the protrusion will not be completely polished and the commercial value will be reduced. Therefore, the present invention proposes a new kitchen knife that solves the above problems.

【０００５】[0005]

【課題を解決するための手段】 本考案に係る包丁は、下縁に刃を形成した刀身の背腹中間における刃先に近い 箇所に、刃先縁に添って適宜大きさの透孔を適宜間隔で複数個穿設すると共に、 各透孔の表面側縁部を刀身面より僅かに突出し高く形成してなる刀身を備えたこ とを特徴とするものである。また透孔形成箇所の周囲を連続する帯状の梨地状艶 消し地に形成すると共に、当該艶消し地の刃部側を刃紋状にしてなることを特徴 するものである。[Means for Solving the Problems] A kitchen knife according to the present invention is provided with through holes of an appropriate size along the blade edge, at appropriate intervals, at a position close to the blade edge in the middle of the back and belly of a blade having a blade formed on the lower edge. The present invention is characterized in that a plurality of perforations are provided, and a blade is formed so that the edge portion on the surface side of each through hole is formed slightly higher than the blade surface. Further, the present invention is characterized in that a continuous strip-shaped matte-like matte material is formed around the through-hole forming portion, and the blade portion side of the matte material is formed into a blade pattern.

【０００６】[0006]

【作用】[Action]

前記包丁で野菜等を切断すると、被切断物は透孔周囲の突出部分によって刀身 より浮き上がると共に、透孔によって刀身との付着が解消されるので、被切断物 は確実に刀身より剥離する。また突部は、透孔の周囲に形成したものであるから 、透孔の縁部を拡開することで、裏面を平滑面とした仕上がりで、突部のプレス 加工形成ができ、また透孔周囲を梨地状艶消し地とすることで、研磨仕上げの差 異を解消できる。 When vegetables or the like are cut by the kitchen knife, the object to be cut is lifted from the blade by the protruding portion around the through hole, and the adhesion to the blade is canceled by the through hole, so that the object to be cut is surely peeled from the blade. Also, since the protrusion is formed around the through hole, by expanding the edge of the through hole, the back surface can be finished with a smooth surface, and the protrusion can be pressed and formed. By making the surroundings a matte matte surface, the difference in polishing finish can be eliminated.

【０００７】[0007]

【実施例】【Example】

次に本考案の実施例について説明する。 本考案の実施例に示した包丁は、従来の包丁と同様に柄１と下縁に刃３を形成 した刀身２からなり、刀身２の背腹中間（所謂しのぎ）における刃先に近い箇所 に複数の透孔４を穿設すると共に、透孔４の表面側（右手で使用する場合の右側 面）の周囲に突部（突出縁部）５を設け、更に透孔４並びに突部５の形成箇所の 周囲を連続する帯状の梨地状艶消し地６としたものである。更にその製造工程に 基づいて詳細に説明すると、刀身２は型抜きし、孔明けプレス加工並びに段付け 加工によって、直径６ｍｍ（図中ａ）の円形の透孔４を、透孔中心間隔を１８ｍ ｍ（図中ｃ）間隔として刀身全長に渡って複数個形成すると共に、各透孔４の刀 身表面側の周囲に直径８ｍｍ（図中ｂ）の円形の突出縁部５を形成する。さらに 熱処理を施し刀身２の表裏面を研削研磨を行い、所定箇所（梨地形成箇所）以外 を保護してサンドブラスト処理により、刀身全長に渡り、且つ刃縁側部分を波形 として刃紋状とした艶消し地６を形成し、而して後刃付けを行い刀身１を製出し 、刀身２を柄１に装着して包丁とするものである。 Next, an embodiment of the present invention will be described. The kitchen knife shown in the embodiment of the present invention is composed of a handle 1 and a blade 2 having a blade 3 formed on the lower edge thereof as in the case of the conventional kitchen knife, and a plurality of blades are provided in the middle of the back and belly of the blade 2 (so-called Shinogi) near the blade edge. The through hole 4 is formed, and a protrusion (protruding edge) 5 is provided around the surface side of the through hole 4 (right side surface when used with the right hand), and the through hole 4 and the protrusion 5 are formed. A strip-shaped matte matte material 6 having a continuous strip around the area is formed. Explaining further in detail based on the manufacturing process, the blade 2 is die-cut, punched and stepped to form a circular through hole 4 having a diameter of 6 mm (a in the figure) and a through hole center interval of 18 m. A plurality of m (c in the figure) intervals are formed over the entire length of the blade, and a circular protruding edge 5 having a diameter of 8 mm (b in the figure) is formed around each through hole 4 on the surface side of the blade. Furthermore, heat treatment is performed to grind and polish the front and back surfaces of the blade 2, and sandblasting is performed by protecting the areas other than the prescribed locations (the areas where satin is formed), and the entire length of the blade is cut, and the edge side is wavy with a wrinkle-shaped matte finish. The base 6 is formed, and thus the back blade is attached to produce the blade 1, and the blade 2 is attached to the handle 1 to form a knife.

【０００８】 而して前記の包丁は、野菜Ａ等のスライス切断に際して、薄く切断された被切 断物Ｂが、透孔５の周囲の突出縁部６によって刀身２の表面より浮き上がると共 に、浮き上がったところに透孔５が存在することになり、被切断物Ｂの刀身２と の付着を完全に解消するものである。[0008] Thus, in the above-mentioned kitchen knife, when the sliced cut of the vegetable A or the like, the thinly cut object B floats above the surface of the blade 2 by the protruding edge portion 6 around the through hole 5. Since the through hole 5 exists at the raised position, the attachment of the object to be cut B to the blade 2 is completely eliminated.

【０００９】[0009]

【考案の効果】[Effect of the invention]

以上のように本考案は、刀身の背腹中間における刃先に近い箇所に、刃先縁に 添って透孔を並設すると共に、各透孔の刀身表面側縁部を突出せしめたものであ り、また前記の透孔形成箇所の周囲を下側を刃紋状とした帯状の梨地状艶消し地 としたもので、スライス切断に際しての被切断物の刀身への付着を完全に防止す ると共に、プレス加工によって突出縁部を形成しても裏面が容易に平滑面とする ことができ、更に梨地状艶消し地とすることで、研磨仕上げの差異を解消でき、 被切断物の付着防止構造を採用する場合に生ずる美観上の商品価値低下の問題を 解消したものである。 As described above, according to the present invention, a through hole is provided in parallel with the edge of the blade at a position near the blade edge in the middle of the back and belly of the blade, and the edge of the blade surface side of each through hole is projected. In addition, a strip-shaped matte surface with a blade pattern on the lower side is used around the area where the through holes are formed to completely prevent the cut object from adhering to the blade during slice cutting. Even if the protruding edge is formed by pressing, the back surface can be made smooth easily, and by making it matte matte surface, the difference in polishing finish can be eliminated, and the structure to prevent the adherence of the cut object It eliminates the problem of aesthetically pleasing product value when adopting the.

【図面の簡単な説明】[Brief description of the drawings]

【図１】本考案の実施例の正面図。FIG. 1 is a front view of an embodiment of the present invention.

【図２】同透孔箇所の拡大断面図。FIG. 2 is an enlarged cross-sectional view of the same through hole portion.

【図３】同使用状態の説明図。FIG. 3 is an explanatory diagram of the usage state.

【符号の説明】[Explanation of symbols]

１ 柄 ２ 刀身 ３ 刃 ４ 透孔 ５ 突出縁部 ６ 梨地状艶消し地 1 handle 2 blade 3 blade 4 through hole 5 protruding edge 6 satin matte

Claims (3)

【実用新案登録請求の範囲】[Utility model registration claims] 【請求項１】 下縁に刃を形成した刀身の背腹中間にお
ける刃先に近い箇所に、刃先縁に添って適宜大きさの透
孔を適宜間隔で複数個穿設すると共に、各透孔の表面側
縁部を刀身面より僅かに突出高く形成してなる刀身を備
えたことを特徴とする包丁。1. A plurality of through holes of an appropriate size are bored at appropriate intervals along the edge of the blade at a position near the blade edge in the middle of the back and belly of a blade having a blade formed on the lower edge. A knife comprising a blade whose front edge is slightly higher than the blade surface. 【請求項２】 請求項１記載の包丁に於いて、透孔形成
箇所の周囲を連続する帯状の梨地状艶消し地に形成する
と共に、当該艶消し地の刃部側を刃紋状にしてなること
を特徴する包丁。2. The kitchen knife according to claim 1, wherein a continuous strip-shaped matte matte material is formed around the through-hole forming portion, and the matte material has a cutting edge on the blade portion side. A kitchen knife characterized by becoming. 【請求項３】 請求項２記載の包丁に於いて、透孔の大
きさを直径６ｍｍの円形とし、突出縁部を直径８ｍｍの
円形とし、透孔中心間隔を１８ｍｍ間隔としてなること
を特徴する包丁。3. The kitchen knife according to claim 2, wherein the size of the through holes is a circle having a diameter of 6 mm, the protruding edge portion is a circle having a diameter of 8 mm, and the center intervals of the through holes are 18 mm. Kitchen knife.