Line cutting cutter and line cutting method

Abstract

To provide a line cutting cutter capable of maintaining a unique outer shape of a vegetable even after cutting while cutting veins of the vegetable or fibers of a root crop, separating the cut vegetable from a cutting edge by a repulsive force of a sponge member, and simply washing the cutting edge by the sponge member.SOLUTION: A plurality of array-like cutting edge rows S including a plurality of cutting edges 1 of prescribed lengths and omitted parts A formed between the cutting edges are arranged at prescribed intervals so as to be parallel to each other. When seen from a direction perpendicular to the cutting edge rows, each cutting edge of the cutting edge rows is disposed so as to at least partially overlap with at least one of the cutting edges of the adjacent cutting edge rows in the longitudinal direction of the cutting edges, and a sponge member 8 is installed between the cutting edge rows.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a sinew cutter that is primarily used to partially cut the veins of leafy vegetables or the fibers of root vegetables, and that can maintain the outer shape of the object being cut before cutting even after cutting. [Background technology]

[0002] Among conventional vegetable cutters, there are those designed to reliably cut vegetables as shown in Patent Document 1, and those designed to cut vegetables into small pieces as shown in Patent Document 2. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Microfilm of Utility Model Application No. 55-031157 (Utility Model Application No. 56-137997) [Patent Document 2] Microfilm of Utility Model Application No. 61-105043 (Utility Model Application No. 63-010095) Summary of the Invention [Problem to be solved by the invention]

[0004] However, these ideas have the problem that the vegetables are cut into small pieces, so the connecting parts cannot be left after cutting, making them unsuitable for cooking that takes advantage of the unique shapes of each vegetable.In addition, since the vegetables stick to the cutting blade after cutting, there is the problem that it is time-consuming to remove the stuck vegetable pieces from the cutting blade. [Means for solving the problem]

[0005] In order to solve the above problem, a plurality of row-shaped cutting blade rows, each row consisting of a plurality of cutting blades of a predetermined length and gaps formed between the plurality of cutting blades, are arranged at predetermined intervals, and when viewed from a direction perpendicular to the cutting blade row, each cutting blade of the cutting blade row is arranged so that it at least partially overlaps with at least one cutting blade of an adjacent cutting blade row in the length direction of the cutting blade, and further a sponge member is installed between the cutting blade rows. [Effects of the Invention]

[0006] According to the present invention, with the cutting blades arranged in this way, for example, it is possible to cut the veins of vegetables and the fibers of root vegetables while maintaining a connecting portion perpendicular to the cutting blade, allowing the vegetable's unique shape to be maintained even after cutting. Furthermore, the repulsive force of the sponge member allows the vegetable to be separated from the cutting blade after cutting. In addition, since the sponge member can be placed in contact with the cutting blade, it has the effect of preventing direct contact with the cutting blade by the hand and, while it is placed, it can be soaked in detergent and repeatedly compressed and expanded, allowing the cutting blade to be easily cleaned. [Brief explanation of the drawings]

[0007] [Figure 1] 1 is a structural diagram of a streak cutter according to a first embodiment of the present invention. FIG. [Figure 2] FIG. 1 is an explanatory diagram of a leaf vein cutting form according to a first embodiment of the present invention. [Figure 3] FIG. 1 is a configuration diagram showing an embodiment in which the first embodiment of the present invention is applied to cutting root vegetables. [Figure 4] FIG. 1 is a configuration diagram showing an embodiment in which the first embodiment of the present invention is applied to cutting meat. [Figure 5] FIG. 10 is an explanatory diagram of a leaf vein cutting form according to a second embodiment of the present invention. [Figure 6] FIG. 10 is a structural diagram of a streak cutter according to a third embodiment of the present invention. [Figure 7] FIG. 10 is an explanatory diagram of a leaf vein cutting form according to a fourth embodiment of the present invention. [Figure 8]FIG. 10 is a structural diagram of a streak cutter according to a fifth embodiment of the present invention. [Figure 9] FIG. 10 is a perspective view of a stripe cutter according to a sixth embodiment of the present invention. [Figure 10] FIG. 10 is an explanatory diagram of components showing a sixth embodiment of the present invention. [Figure 11] FIG. 10 is a structural diagram of a streak cutter according to a seventh embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present invention is configured to cut vein-like portions, such as the veins of leafy vegetables, to a set length or less, while leaving some connecting portions so that the pre-cutting outer shape can be maintained even after cutting. A plurality of cutting blades, each with a blade length less than the maximum width of the object to be cut, are arranged in rows with missing portions, and each cutting blade is arranged so that, when viewed from a direction perpendicular to the cutting blades, adjacent cutting blades in the row partially overlap. Here, the maximum width refers to the maximum width of the object to be cut in the direction perpendicular to the extension direction of the veins in the case of an object to be cut that has veins such as parallel veins; the maximum width of the object to be cut regardless of the direction in the case of an object to be cut that has veins with an indefinite direction; or, in the case of stacked objects, the maximum width when the objects are stacked.

[0009] A first embodiment of the present invention will be described with reference to FIGS. 1 and 2. First, the configuration of a vein cutter 100 showing the first embodiment will be described with reference to FIG. 1-(a). A cutting blade 1, having a blade length L set equal to or less than the maximum width of parallel-veined leafy vegetables, such as bamboo leaves, and a protruding height H set equal to or greater than the maximum thickness of the leafy vegetables, is fixed to the bottom surface of a plate-shaped cutter plate 2 having a handle 2a on its upper surface. Here, the maximum thickness refers to the maximum thickness of the object to be cut, or, if the object is stacked, the maximum thickness of the object when stacked. A cutting blade row S is formed on the bottom surface of the cutter plate 2, in which multiple cutting blades 1 are arranged in a linear row with missing portions of a distance A between them. The cutting blade rows S are arranged in multiple rows at a pitch P. Furthermore, the ends of the cutting blades 1 are arranged so that there is an overlap e between the cutting blades 1 of adjacent rows when viewed perpendicular to the row of cutting blades 1.

[0010] The cutting edges 1 constituting the cutting edge row S do not need to be aligned in a strict straight line, and may be misaligned to a certain extent (for example, about 20% of the pitch P). Furthermore, all of the cutting edges 1 constituting the cutting edge row S do not need to be arranged parallel to the cutting edge row S, and the blade length L and the pitch P of the missing portions A do not need to be constant; the effects of the present invention can be obtained as long as the overlap e can be formed between the cutting edges 1 of adjacent rows.

[0011] Furthermore, a sponge member 8 having the same thickness as the protruding height H of the cutting blades 1 is provided on the bottom surface of the cutter plate, and slits slightly longer than the blade length L penetrate the sponge member 8 so that each arranged cutting blade 1 can be accommodated. In other words, the cutting blades 1 are accommodated in such a way that they expand the slits penetrating the sponge member 8, so that the sponge member 8 is always fixed to the cutter plate 2 so as not to fall off. In FIG. 1, the outline of the sponge member 8 is shown by a wavy line to make it easier to see the shape.

[0012] FIG. 1-(b) is a perspective view illustrating the cutting operation of the vein cutter 100 in this embodiment. A plurality of leafy vegetables Le having veins r as the cutting target are placed on a table 5 with the extension direction of the veins r aligned. The cutter plate 2, which holds the cutting blade 1 on its bottom surface, is pressed against the placed leafy vegetables Le from above so that the cutting blade 1 is approximately perpendicular to the extension direction of the veins r, thereby cutting the leaf veins r to the desired cutting length 2P. After cutting, the leafy vegetables Le are separated from the cutting blade 1 by the repulsive force of the sponge member 8 provided on the bottom surface of the cutter plate 2.

[0013] FIG. 2 is an explanatory diagram of a leaf vein cutting method according to a first embodiment of the present invention, showing a leafy vegetable Le1 as the cutting target for illustrative purposes. A leafy vegetable Le1, such as a bamboo leaf, has multiple veins ra that run across the entire width of the leaf from the tip to the base without intersecting with each other. According to the configuration of the first embodiment, by pressing a cutter plate 2 with cutting blades 1 arranged on its bottom surface against a leafy vegetable Le1 placed on a flat surface, the veins ra that extend across the entire surface of the leafy vegetable Le1 are cut in a single motion by the cutting blades 1 arranged at the pitch P or twice the distance of the pitch P. Furthermore, by providing a cutout of the cutting blades 1 at a distance A, it is possible to leave a connection in the leaf even after cutting, allowing the leaf to maintain its original shape before cutting.

[0014] An application example of the first embodiment will be described using the cutting of bamboo leaves. First, the cutting length 2P is set to 20 mm, taking into account the expected texture of the leafy vegetable Le1 after cutting. Next, the cutting blade 1's blade length L is set to 30 mm so that the maximum width B of the parallel-veined leafy vegetable Le1 to be cut is 80 mm or less and the shape will not be distorted when handled for cooking after cutting. At the same time, the missing portion A is set to 20 mm, forming the cutting blade row S. Furthermore, the overlap e is set to 5 mm, taking into account the curvature F of the veins ra of the leafy vegetable Le1 (here, F represents the approximate average deviation f = 3 mm per cutting length 2P = 20 mm when a standard leaf used to determine the overlap e is positioned so that the extension direction of the veins ra is approximately perpendicular to the cutting blade 1). The protruding height H of the cutting blade 1 is set to 8 mm so that the maximum thickness of the leafy vegetables Le1 to be cut at one time is 5 mm or more.

[0015] According to the specifications set as described above, the veins ra of the leafy vegetable Le1 are cut in the direction perpendicular to the cutting blade 1 with a cutting length 2P of 20 mm or less, and a connecting portion is formed by providing the missing portion A, so that the pre-cutting external shape is maintained even after cutting.

[0016] FIG. 3-(a) shows an example in which the sinew cutter 100 shown in the first embodiment is applied to cutting an onion having a membrane containing strong fibers on the surface of the bulb, and for the sake of explanation, is shown together with the onion Le4 to be cut. The outline of the sponge member 8 is shown by a wavy line to facilitate the visibility of the shape. The onion Le4 has a core T in the center and is made up of layered bulbs with a membrane rb containing strong fibers on the surface. After being cut in half along the core T, the onion is placed with the cut surface facing downwards and is then used to cut.

[0017] First, considering the texture and ease of eating expected for the onion after cutting, the cutting length 2P is set. Next, the blade width L of the cutting blade 1 is set to be not more than the maximum width B of the onion Le4 to be cut, and also taking into account the missing part A so that the shape does not collapse even when handled for cooking after cutting. Further, considering the amount of bending F of the bulb, that is, the scale rb (where F is the substantially average value of the deviation width f per cutting length 2P in a state where the onion Le4 used to determine the overlap e is arranged such that the stretching direction of the scale rb is substantially perpendicular to the cutting blade 1), the overlap e is set to F < e. Note that the protruding height H of the cutting blade 1 is set to be not less than the height Ht of the onion Le4 to be cut.

[0018] By setting as described above, while maintaining the outer shape before cutting, it is possible to cut the fibrous and strong membrane rb present on the surface layer of the bulb at the target cutting length 2P. Also, after cutting, due to the repulsive force of the sponge member 8 provided on the bottom surface of the cutter plate 2, the onion Le4 attached to the cutting blade 1 is separated from the cutting blade 1. In particular, when cutting thick root vegetables, the separating action by the sponge member 8 is useful.

[0019] <00001​​​​First, consider the texture and ease of eating expected for the burdock after cutting, and set the cutting length 2P. Next, set the blade width L of the cutting blade 1 to be not more than the diameter Ht of the burdock Le5 to be cut, and also consider the distance A of the missing part so that the shape does not collapse even when handled for cooking after cutting. Further, consider the amount of bending F of the muscle rc (here, F is the substantially average value of the deviation width f per cutting length 2P in a state where the burdock Le5 used to determine the overlap e is arranged such that the stretching direction of the muscle rc is substantially perpendicular to the cutting blade 1), and set the overlap e to F < e. Note that the protruding height H of the cutting blade 1 is set to be not less than the diameter Ht of the burdock Le5 to be cut.

[0021] By setting as described above, it is possible to cut the muscle rc existing in the burdock at the target cutting length 2P while maintaining the outer shape before cutting. Also, after cutting, due to the repulsive force of the sponge member 8 provided on the bottom surface of the cutter plate 2, the burdock Le5 adhering to the cutting blade 1 is separated from the cutting blade 1.

[0022] FIG. 4-(a) is an example in which the muscle cutting cutter 100 shown in the first embodiment is applied to cutting the muscles of pork loin, and is shown together with the loin Le6 which is the object to be cut for explanation. Also, the sponge member 8 shows the outer shape with a wavy line in consideration of the visibility of the shape. The pork loin Le6 consists of lean meat M1 and fatty meat M2, and there is a strong muscle rd between the lean meat M1 and the fatty meat M2, and muscle cutting before cooking is required to make it easier to eat.

[0023] First, consider the texture and ease of eating expected for the loin Le6 after cutting, and set the cutting length 2P. Next, set the blade width L of the cutting blade 1 to be not more than the maximum width B of the loin Le6 to be cut, and also consider the distance A of the missing part so that the shape does not collapse even when handled for cooking after cutting. Further, consider the amount of bending F of the muscle rd (here, F is the substantially average value of the deviation width f per cutting length 2P in a state where the loin Le6 used to determine the overlap e is arranged such that the direction of the muscle rd is as perpendicular as possible to the cutting blade 1), and set the overlap e to F < e. Note that the protruding height H of the cutting blade 1 is set to be not less than the thickness Ht of the loin Le6 to be cut.

[0024] By setting as described above, it is possible to cut the rib rd with the target cutting length 2P while maintaining the outer shape before cutting. Further, after cutting, due to the repulsive force of the sponge member 8 provided on the bottom surface of the cutter plate 2, the beef Le6 attached to the cutting edge 1 is separated from the cutting edge 1. In particular, even when diverted to cutting the tendon of thick meat as in this embodiment, the separation action can be imparted by a simple method of installing the sponge member 8, which is practical.

[0025] FIG. 4-(b) is an example in which the tendon cutter shown in the first embodiment is applied to cutting a strong film re existing on the outer surface of a sausage, and is shown together with the sausage Le7 which is the object to be cut for explanation. Further, the sponge member 8 is shown with a wavy line for the visibility of the shape. The sausage Le7 has its surface covered with a strong film, is difficult to bite through, and requires pre-treatment such as making partial cuts before cooking.

[0026] First, considering the texture and ease of eating expected for the sausage Le7 after cutting, the cutting length 2P is set. Next, the blade width L of the cutting edge 1 is set to be not more than the diameter Ht of the sausage Le7 which is the object to be cut, and considering the missing part A so that the shape does not collapse even when handled for cooking after cutting. Finally, considering the amount of bending F in the axial direction of the film re in the sausage Le7 (here, F is the substantially average value of the displacement width f of the film per cutting length of the sausage used to determine the overlap e, with the sausage arranged at a substantially right angle to the cutting edge 1), the overlap e is set to F < e. Note that the protruding height H of the cutting edge 1 is set to be not less than the diameter Ht of the sausage Le7 which is the object to be cut.

[0027] By setting it as described above, it is possible to cut the strong film re covering the surface to the desired cutting length 2P while maintaining the pre-cutting external shape. After cutting, the sausage Le7 adhering to the cutting blade 1 is separated from the cutting blade 1 by the repulsive force of the sponge member 8 provided on the bottom surface of the cutter plate 2. In particular, even when used to strip thick meat as in this embodiment, the simple method of providing the sponge member 8 provides a separating effect, making it practical.

[0028] Fig. 5 is an explanatory diagram of a leaf vein cutting form in a second embodiment of the present invention. In the second embodiment, the cutting blade row S of the vein cutter shown in the first embodiment is modified to a circular cutting blade row Sc. For the sake of explanation, Fig. 5 also shows a leaf vegetable Le2 as the cutting object, and in particular shows a vein cutter 300 for cutting a leaf vegetable Le2 with a reticulate vein system. A reticulate veined leaf vegetable Le2 is, for example, a large leaf vegetable, which has multiple veins extending diagonally from both sides of a central vein extending from the base of the leaf toward the tip.

[0029] In order to cut the radially extending veins, a plurality of arc-shaped cutting blades 1A with a sector central angle θ are arranged on the bottom surface of the cutter plate 2A from near the center of the cutter plate 2A, with arc-shaped notches of a sector central angle β on the concentric circles, forming cutting blade rows Sc, and the plurality of rows are arranged in rows in the radial direction at a pitch of P2. The cutting blades 1A are also arranged so that there is an overlap of a sector central angle γ between the cutting blades 1A of adjacent rows when viewed in the radial direction.

[0030] 5, even in leaf vegetables with radially extending veins r, such as the reticulate-veined leaf vegetable Le2, the probability that the veins will remain at a length greater than twice the pitch P2 can be reduced. Furthermore, because the cutting blades 1A are arranged concentrically, even when multiple reticulate-veined leaf vegetables Le2 are stacked and cut at once, there is no need to align the extending direction of the veins, improving workability.

[0031] FIG. 6 is a diagram of a third embodiment of the vein cutter 400 according to the present invention, showing the leafy vegetable Le to be cut for illustrative purposes. The sponge member 8 is shown with a wavy outline for ease of viewing. The cutting blade 1 installation surface of the cutter plate 2, which is equipped with a blade array as described in each of the above-described embodiments, serves as a mounting surface, and the leafy vegetable Le to be cut is placed on the surface. The cylinder Sc is then pressed against the leafy vegetable Le and rolled in the Rot direction. This rolling motion efficiently cuts the veins or veins to the desired cutting length. After cutting, the repulsive force of the sponge member 8 provided on the cutter plate 2 separates the leafy vegetable Le from the cutting blade 1. According to this embodiment, the contact point between the cutting edge of the cutting blade 1 and the cylinder Sc is close to point contact, providing a high cutting effect. This is particularly effective for cutting objects with strong veins. Additionally, the ability to line up multiple objects for vein cutting makes this device suitable for mass production.

[0032] The leaf vein cutting mode of a fourth embodiment of the present invention will be described with reference to Figures 7-(a), 7-(b), and 7-(c). For the sake of explanation, Figures 7-(a), 7-(b), and 7-(c) are also shown together with the leaf vegetable Le2 or Le3 to be cut. The fourth embodiment is a vein cutter 200 suitable for simultaneously cutting, for example, a leaf vegetable Le2 with reticulate veining or a leaf vegetable Le3 such as molokheiya, which has multiple leaves connected by petioles. The cutting blade rows S arranged in rows in the first embodiment are arranged so as to intersect at right angles, ensuring the overlap e in each direction.

[0033] More specifically, as shown in FIG. 7-(a), a cutting blade 1a is positioned at a right angle to the cutting blade 1 at approximately the center of each of the gaps of distance A formed by multiple cutting blades 1 aligned in one direction, forming an orthogonal cutting blade row S1. It is desirable to set the blade length La of the cutting blade 1a equal to the blade length L of the cutting blade 1. This arrangement makes it possible to cut the veins r of a leaf vegetable Le3, in which multiple leaves are connected by petioles, to a length of approximately 2P or less. Furthermore, as shown in FIGS. 7-(b) and 7-(c), for a leaf vegetable Le2 with reticulate veining, the veins r can also be cut to a length of approximately 2P or less even if the cutting blade 1 is positioned parallel to or at an angle to the central vein.

[0034] A fifth embodiment of the present invention will be described with reference to FIG. 8. FIG. 8-(a) is a perspective view of the fifth embodiment, and FIG. 8-(b) is a side view showing the operation. For the sake of explanation, FIG. 8-(b) also shows the leafy vegetable Le to be cut. The outline of the sponge member 8 is shown by a wavy line to facilitate the visibility of its shape.

[0035] The groove cutter 500 has a cylindrical cutter plate 2c with a plurality of cutting blade rows Scc, each of which has a cutter blade 1c arranged with a missing portion on the outer peripheral surface. The cutting blade 1c has a blade length with a fan-shaped central angle θc that is concentric with the cutter plate 2c and a protruding height Hc in the radial direction. That is, the cutting blade rows Scc have a missing portion with a fan-shaped central angle βc that is concentric with the cutting blade 1c. The cutting blade rows Scc are arranged in a plurality of rows with a pitch Pc, and the cutting blades 1c of adjacent rows are arranged to overlap by a fan-shaped central angle γc when viewed from the axial direction. Furthermore, sponge members 8 are provided on the cylindrical surface of the cylindrical cutter plate 2c to fill the spaces between each cutting blade row Scc and to separate the cutting object from the cutting blade 1c after cutting. The thickness of the sponge member is set to be the same as the protruding height Hc of the cutting blade.

[0036] The operation of the fifth embodiment will be described with reference to FIG. 8-(b). A cylindrical cutter plate 2c, which has cutting blades 1c arranged in multiple rows on a cylindrical surface, is pressed against a leafy vegetable Le placed on a mounting surface S and rolled in the Rot direction to perform the cutting. By orthogonally rotating the cylindrical cutter plate 2c to the direction of the veins, it is possible to easily cut the veins over a wide area, even in large leafy vegetables such as lettuce. Furthermore, after cutting, the repulsive force of the sponge member 8 attached to the cutter plate 2c separates the leafy vegetable Le from the cutting blades 1c due to the repulsive force of the sponge member 8. According to this embodiment, the contact point between the mounting surface S and the cutting edge of the cutting blades 1c is close to point contact, which allows for a high cutting effect and is particularly effective for slicing through the veins of objects with strong veins. Additionally, since multiple objects can be lined up and slicing through the veins, it is also suitable for mass production.

[0037] A sixth embodiment of the present invention will be described with reference to Figures 9 and 10. Figure 9 is a perspective view of a streak cutter 501 showing the sixth embodiment, Figure 10-(a) is a plan view of a circular blade 1C constituting the streak cutter 501, Figure 10-(b) is a plan and side view of a cutter plate 2C constituting the streak cutter 501, and Figure 10-(c) is a partial assembly explanatory diagram of the guide cutter 501.

[0038] The groove cutter 501 is composed of a circular blade 1C with multiple cutting edges formed on its circumference, a cutter plate 2C equipped with a mechanism for fixing the circular blade 1C in the rotational direction and determining the stacking pitch of the multiple stacked circular blades 1C, a frame 4C that rotatably holds the stacked circular blades 1C and cutter plate 2C and has a handle 5C at one end, a stopper 3C that is press-fitted and fixed to the end of the frame 4C to prevent the rotary blade 1C and cutter plate 2C rotatably held on the frame from coming off the frame 4C in the axial direction, and a sponge member 8 that is installed on the outer periphery of the cutter plate 2C so as to be sandwiched between the cutting edges and has an outer diameter the same as that of the circular blade 1C.

[0039] On the outer circumference of the circular blade 1C, cutting edges of width B are formed at intervals of θ=45°, and notches of width G are provided at the ends of the cutting edges, and the cutting edges and notches are continuous to form a row of cutting edges. In addition, on one side of the cutter plate 2C, which is installed coaxially and sandwiched between the circular blades 1C, three small holes of diameter d1 and depth e1 are provided at a position of diameter Di at 120° intervals, and on the surface opposite to the surface with the small holes, three protrusions of diameter d2 and height e2 are provided at a position of diameter Di at 120° intervals.

[0040] The sizes of the small holes and protrusions have the relationships d1>d2 and e1>e2, and function to position adjacent cutter plates 2C when stacked. Furthermore, three small holes with diameter d3 are provided on the circular blade 1C at the position of diameter Di, spaced 120° apart. The relationship between the small holes and the protrusions on the cutter plate 2C is d3>d2, and when assembled, the rotation direction of the circular blade 1C is fixed relative to the cutter plate 2C. The circular blade 1C and the cutter plate 2C have mating holes in their centers to rotatably fit onto the mounting shaft of the frame 4C.

[0041] 10-(c), the circular blades 1c and cutter plates 2C are alternately stacked in multiple layers and rotatably held by the frame 4C, and stoppers 3c are press-fitted into the ends of the frame 4C to prevent them from slipping out, thereby forming a streak cutter 501. This configuration not only allows each component to be made smaller, but also makes it possible to position the circular blade 1C simply by stacking the components around the frame 4C, which has the advantage of being easy to assemble and disassemble, making it easy to clean and maintain each component.

[0042] With this type of sinew cutter, it is possible to perform sinew cutting over a wide area, even on large leafy vegetables that cannot be sinewed in one motion using the sinew cutter 100 shown in the first embodiment, or on multiple leafy vegetables, by simply rolling the stacked circular blade 1C once over the mounting surface. Furthermore, after cutting, the repulsive force of the sponge member 8 attached to the outer periphery of the cutter plate 2C immediately separates any leafy vegetables adhering to the cutting blade 1C from the cutting blade 1C, improving workability. Furthermore, according to this embodiment, the contact point between the mounting surface and the cutting edge of the cutting blade 1C is close to point contact during cutting, which is expected to produce a high cutting effect and is particularly effective for sinew cutting on objects with strong sinews.

[0043] A seventh embodiment of the present invention will be described with reference to Figure 11. The slit cutter 700 shown in Figure 11 is an embodiment for effectively and safely operating the slit cutter 100 shown in the first embodiment. The slit cutter 700 is composed of a cutter plate 2 having a handle 2a on the top and surrounded on the side by a support plate 2b, a cutter guide 3 having an elongated hole 3a facing the cutting blade 1 fixed to the cutter plate 2, and a sponge member 6.

[0044] Here, a slight gap is provided between the cutting blade 1 arranged on the cutter plate 2 and the elongated hole 3a of the cutter guide 3 into which the cutting blade 1 fits, allowing them to fit together. Furthermore, the protruding height H of the cutting blade 1 is set so that, during cutting, part of the cutting blade 1 fits into the elongated hole 3a provided in the cutter guide 3. Furthermore, a slight gap is also provided between the inner wall surface of the support plate 2b adhesively fixed to the cutter plate 2 and the outer circumferential surface of the cutter guide 3, allowing them to fit together, thereby providing a positioning function when the cutter plate 2 is pressed against the leafy vegetable Le, i.e., when the cutting blade 1 fits into the elongated hole 3a.

[0045] Furthermore, the width Bs1 and depth Bs2 of the sponge member 6 are made larger than the surrounding width b1 and depth b2 of the support plate 2b provided on the cutter plate 2, so that there is a clamping margin when assembled, and a long hole 6a is provided at a position opposite the cutting blade 1 arranged on the cutter plate 2 so that the cutting blade 1 can slide.

[0046] According to this configuration, the veins r of a plurality of leafy vegetables Le placed on the cutter guide 3 are cut by pressing the cutter guide 2 from above via the sponge member 6. After cutting is completed, when the cutter plate 2 is pushed up, the leafy vegetables Le may adhere to the cutting blade 1, but the repulsive force of the sponge member 6, which is a pushing member fixed to the cutter plate 2, can automatically pull off the leafy vegetables Le adhering to the cutting blade 1.

[0047] 11-(b) shows a front view of the vein cutter 700. By making the thickness Hs of the sponge member 6 larger than the protruding height H of the cutting blade 1, the leafy vegetables can be separated more effectively after cutting, and the cutting blade 1 can be immersed in the sponge member 6 before use. This prevents fingers from coming into contact with the cutting blade 1, allowing for safe handling.

[0048] Furthermore, with the slit cutter 700, after work is completed, detergent can be applied to the sponge member 6, which is then sandwiched between the cutter plate 2 and the cutter guide 3 and compressed several times, causing the cutting blade 1 to slide within the elongated hole 6a of the spacer 6, which acts as a cleaning sponge, making it easy to clean the cutting blade 1. This contributes to the hygienic use of the slit cutter plate.

[0049] In order to prevent the sponge member 6 from falling off during operation, it is simple and practical to, for example, make the long hole 6a of the spacer 6 into which the cutting blade 1 is fitted tight, or to press-fit and hold the side of the sponge member 6 with a support plate 2b.

[0050] Furthermore, instead of the sponge member 6, any other member may be interposed between the cutter plate 2 and the object to be cut before cutting, and may separate the object to be cut after cutting. [Explanation of symbols]

[0051] 1...Cutting edge, 1A...Cutting edge, 1a...Cutting edge, 1c...Cutting edge, 2...Cutter plate, 2A...Cutter plate, 2c...Cutter plate, 2a...Handle, 2b...Support plate, 3...Cutter guide, 3a...Ovoid hole, 5...Placement surface, 6...Spacer, 6a...Ovoid hole, L...Blade length, La...Blade length, P...Pitch, P2...Pitch, Pc...Pitch, A...Missing part, e...Overlap, S...Cutting edge row, S1...Orthogonal cutting edge row, Sc...Cutting edge row, Sc c...cutting blade row, θ...fan central angle, θc...fan central angle, β...fan central angle, βc...fan central angle, γ...fan central angle, γc...fan central angle, H...protrusion height, Hc...protrusion height, Hs...thickness, S...mounting surface, Rot...rolling direction, 100...streak cutter, 200...streak cutter, 300...streak cutter, 400...streak cutter, 500...streak cutter, 501...streak cutter, 700...embodiment

Claims

1. A muscle cutting cutter having a cutter plate that holds multiple rows of cutting blades, each row consisting of multiple cutting blades of a predetermined length and notches formed between the cutting blades, in which the cutting blades are lined up in succession, wherein the multiple rows of cutting blades are arranged at approximately equal intervals, and when viewed from a direction perpendicular to the rows of cutting blades, each cutting blade in a row of cutting blades overlaps at least partially with at least one cutting blade in an adjacent row of cutting blades in the length direction of the cutting blades, and a sponge member is installed between the rows of cutting blades held by the cutter plate.

2. A groove cutting cutter as described in claim 1, characterized in that an orthogonal cutting blade row consisting of multiple cutting blade rows is further provided in a direction perpendicular to the cutting blade row, and the cutting blades of the cutting blade row and the cutting blades of the orthogonal cutting blade row are each positioned approximately at the center of the missing portion formed by the other cutting blade.

3. A streak cutter as described in claim 1 or claim 2, characterized in that the streak cutter has a cutter plate that holds multiple rows of cutting blades, each row consisting of multiple cutting blades of a predetermined length and notches formed between the cutting blades, and the cutter plate is cylindrical in shape and the rows of cutting blades are arranged on the cylindrical surface.

4. A method for cutting veins by using the veins cutter according to any one of claims 1 to 3 to make incisions in one or more placed vegetables while leaving their outer shapes intact.

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