cutting board

Abstract

To provide a chopping board capable of suppressing movements of an entire chopping board in a handling direction during handling of an eel or the like to cook.SOLUTION: A chopping board 1 includes: a chopping board body 10 which has a shape extending in a longitudinal direction X and is placed on a cooking table 150; and a stop member 2 which is insertable into / from the chopping board body 10. The chopping board body 10 has stop member holes 41, 51 which go through the chopping board body 10 from a first surface 11 where objects to be cooked are placed across to a second surface 12 opposite the first surface 11 and into which the stop member 2 is inserted. The stop member 2 protrudes from the second surface 12 when inserted into the stop member hole 41 from the first surface 11 to the second surface 12.SELECTED DRAWING: Figure 29

Description

[Technical Field]

[0001] The present invention relates to a cutting board for cooking. [Background technology]

[0002] Patent Document 1 discloses a cutting board used when fixing fresh fish with an awl for cooking. The cutting board described in Patent Document 1 has a replaceable replacement part. When using an awl to fix the eye part of fresh fish, a chef can drill a hole in the replacement part described in Patent Document 1, thereby avoiding the need to drill holes in the cutting board itself. With the cutting board described in Patent Document 1, the chef can extend the life of the cutting board itself by replacing the replacement part. It also provides a hygienic cutting board.

[0003] When a chef uses a cutting board for cooking fresh fish such as eel, conger eel, conger eel, or loach, such as that described in Patent Document 1, he or she drives an awl into the eye of the fish to secure it in place, and then uses a deba knife to cut the fish in the lengthwise direction of the cutting board. In this case, the cutting board is generally placed on a countertop. Therefore, when a chef cuts fresh fish by cutting the deba knife in the lengthwise direction of the cutting board, there is a problem in that the entire cutting board may move in the cutting direction. If the entire cutting board moves in the cutting direction during the cutting process, it becomes difficult to cut fresh fish such as eel. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-229747 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention has been made in consideration of the above circumstances, and aims to provide a cutting board that can prevent the entire cutting board from moving in the cutting direction when cutting an object to be cooked, such as eel. [Means for solving the problem]

[0006] The problem is a cutting board for cooking that is placed on a cooking counter and used when cutting an object to be cooked, the cutting board comprising: a cutting board body that extends in the longitudinal direction and is placed on the cooking counter; and a stopper member that can be inserted into and removed from the cutting board body, the cutting board body having a stopper member hole that penetrates the cutting board body from a first surface on which the object to be cooked is placed to a second surface opposite the first surface, and into which the stopper member is inserted, and when the stopper member is inserted into the stopper member hole from the first surface toward the second surface, the stopper member protrudes from the second surface. and is adapted to be hooked onto a side surface of the cooking table, and further, the fastening member has a shaft portion and a head portion provided at an end of the shaft portion and having a diameter larger than that of the shaft portion, and when the shaft portion is inserted into the fastening member hole from the first surface toward the second surface, only the shaft portion protrudes from the second surface, and the end surface of the head portion is positioned at the same position as the first surface or at a position recessed from the first surface toward the second surface. The above-mentioned problems are solved by the cutting board according to the present invention.

[0007] According to the cutting board of the present invention, the cutting board body has a fastening member hole. The fastening member hole penetrates the cutting board body from a first surface of the cutting board body, on which an object to be cooked, such as eel, is placed, to a second surface opposite the first surface. The fastening member is removably inserted into the cutting board body, and when inserted into the fastening member hole from the first surface toward the second surface of the cutting board body, it protrudes from the second surface. Therefore, by hooking the fastening member protruding from the second surface onto, for example, the side of a cooking table, a chef can prevent the entire cutting board from moving in the cutting direction (i.e., the longitudinal direction of the cutting board body) when cutting an object to be cooked.

[0008] Furthermore, because the fastening member can be pulled out of the fastening member hole, chefs can wash the cutting board body and the fastening member separately, ensuring the cleanliness of the cutting board body and the fastening member. Furthermore, when the fastening member is pulled out of the fastening member hole, there is no longer anything protruding from the second surface of the cutting board body. Therefore, chefs can easily store the cutting board body. Furthermore, by pulling the fastening member out of the fastening member hole, chefs can use the cutting board of the present invention to fillet fresh fish other than eels, etc. Furthermore, in the cutting board of the present invention, the stopper member has a head portion with a diameter larger than that of the shaft portion, so that when inserted into the stopper member hole of the cutting board body, it can be positioned more accurately in the insertion direction without falling out. In this case, the end face of the head portion is positioned at the same position as the first surface of the cutting board body or at a position recessed from the first surface toward the second surface of the cutting board body. This prevents the stopper member from protruding from the first surface of the cutting board body and from interfering with the cutting operation.

[0009] In the cutting board of the present invention, it is preferable that the cutting board body has a plurality of holes for the fastening members, and the plurality of holes for the fastening members are arranged at a distance from each other in a direction intersecting the longitudinal direction.

[0010] According to the cutting board of the present invention, the multiple fastening member holes are arranged at intervals in a direction intersecting the longitudinal direction of the cutting board body. Therefore, when fastening members are inserted into the fastening member holes from the first surface toward the second surface of the cutting board body, the multiple fastening members protrude from the second surface while being spaced apart in a direction intersecting the longitudinal direction of the cutting board body. This allows a chef or the like to stably hook the multiple fastening members protruding from the second surface onto, for example, the side of a cooking table, and more reliably prevents the entire cutting board from moving in the cutting direction when cutting an object.

[0011] In the cutting board according to the present invention, the holes for fastening members are preferably provided at the ends of the cutting board body in the longitudinal direction.

[0012] According to the cutting board of the present invention, the fastening member holes are provided at the end of the cutting board body in the longitudinal direction of the cutting board body. Therefore, a chef can hook the fastening member protruding from the second surface at the end of the cutting board body onto, for example, the side of a counter, and more reliably prevent the entire cutting board from moving in the cutting direction when cutting an object to be cooked. Furthermore, because the chef can hook the fastening member protruding from the second surface at the end of the cutting board body onto, for example, the side of a counter, the chef can place most of the cutting board body on the counter and ensure a larger cooking space on the first surface of the cutting board body.

[0013] In the cutting board of the present invention, the end portions preferably include both one end portion of the cutting board body in the longitudinal direction and the other end portion opposite the one end portion.

[0014] According to the cutting board of the present invention, fastening member holes are provided at both one end of the cutting board body and the other end opposite the one end in the longitudinal direction of the cutting board body. Therefore, a chef or the like can hook the fastening member protruding from the second surface at one end of the cutting board body or the fastening member protruding from the second surface at the other end of the cutting board body onto, for example, the side of a counter. Therefore, a chef or the like can hook the fastening member onto, for example, the side of a counter in both longitudinal directions of the cutting board body, allowing the cutting board body to be used in either longitudinal direction. This extends the life of the cutting board body.

[0017] In the cutting board according to the present invention, preferably, the second surface is a surface on which the object to be cooked is placed. ,beforeWhen the shaft portion is inserted into the fastening member hole provided at one end from the first surface toward the second surface, the end face of the head is positioned at the same position as the first surface or at a position recessed from the first surface toward the second surface, and when the shaft portion is inserted into the fastening member hole provided at the other end from the second surface toward the first surface, the end face of the head is positioned at the same position as the second surface or at a position recessed from the second surface toward the first surface.

[0018] According to the cutting board of the present invention, the second surface of the cutting board body, like the first surface, is a surface on which an object to be cooked is placed. Therefore, a chef or the like can use both the first and second surfaces as cooking surfaces. Furthermore, the stopper has a head with a diameter larger than the diameter of the shank, allowing it to be positioned more accurately in the insertion direction when inserted into the stopper hole of the cutting board body. When the shank is inserted into the stopper hole provided at one end of the cutting board body from the first surface toward the second surface of the cutting board body, the end face of the head is positioned at the same position as the first surface of the cutting board body or at a position recessed from the first surface toward the second surface of the cutting board body. This prevents the stopper from protruding from the first surface of the cutting board body, preventing the stopper from interfering with the cutting operation. Furthermore, when the stem is inserted into the stopper hole provided at the other end of the cutting board body from the second surface toward the first surface, the end face of the head is positioned at the same position as the second surface of the cutting board body or at a position recessed from the second surface toward the first surface of the cutting board body. This prevents the stopper from protruding from the second surface of the cutting board body, and prevents the stopper from interfering with cutting work even when the second surface is in use. In this way, whether the chef is using the first or second surface as a cooking surface, the stopper can be hooked onto, for example, the side of a countertop to prevent the entire cutting board from moving in the cutting direction when cutting an object. This also prevents the stopper from protruding from the cooking surface of the cutting board body, preventing the stopper from interfering with cutting work.

[0019] In the cutting board of the present invention, the cutting board body is preferably characterized by having a storage hole provided on a side surface that intersects with the first surface and the second surface, into which the retaining member can be inserted and removed.

[0020] According to the cutting board of the present invention, the cutting board body has a storage hole provided on the side. The fastening member fits removably into the storage hole. Therefore, when the fastening member is not in use, the chef or the like can store the fastening member by pulling it out of the fastening member hole and fitting it back into the storage hole. This reduces the risk of the fastening member being lost.

[0021] In the cutting board according to the present invention, the cutting board body is preferably characterized in that it has an perforation hole provided on at least one of the first surface and the second surface, into which a perforation is to be driven.

[0022] According to the cutting board of the present invention, perforation holes for driving perforations into the cutting board are provided on at least one of the first and second surfaces of the cutting board body. Therefore, chefs can easily drive perforations into the cooking object by using the perforation holes. Furthermore, the cutting board body can be prevented from having numerous perforation marks, thereby extending the life of the cutting board body.

[0023] In the cutting board according to the present invention, the cutting board body preferably has a plurality of the perforation holes on each of the first surface and the second surface.

[0024] According to the cutting board of the present invention, multiple perforation holes are provided on both the first and second surfaces of the cutting board body. Therefore, even if one perforation hole deteriorates, a chef can easily use the other perforation holes to perform the perforation work. This further extends the life of the cutting board body.

[0025] In the cutting board according to the present invention, the perforations are preferably provided at an end portion away from the center in a direction intersecting the longitudinal direction.

[0026] According to the cutting board of the present invention, the perforation holes are located at an end of the cutting board body that is offset from the center in the direction intersecting the longitudinal direction. Therefore, a chef can use the perforation holes located at the end of the cutting board body that is intersecting the longitudinal direction to drive perforations into the food item at the end of the cutting board body that is intersecting the longitudinal direction, thereby securing the food item. This allows the chef to move the flesh, organs, and bones of the food item that have been opened during the cutting process toward the center of the cutting board body in the direction intersecting the longitudinal direction. This allows for a larger cooking space to be secured on the first and second sides of the cutting board body. [Effects of the Invention]

[0027] According to the present invention, a cutting board can be provided that can prevent the entire cutting board from moving in the cutting direction when cutting an object to be cooked, such as eel. [Brief explanation of the drawings]

[0028] [Figure 1] 1 is a front view showing a state in which a cutting board according to an embodiment of the present invention is used. [Figure 2] FIG. 2 is a plan view showing the state in which the cutting board according to the present embodiment is used. [Figure 3] FIG. 2 is a bottom view showing the state in which the cutting board according to the present embodiment is in use. [Figure 4] FIG. 2 is a rear view showing the state in which the cutting board according to the present embodiment is in use. [Figure 5] FIG. 2 is a right side view showing the cutting board according to the present embodiment in use. [Figure 6] FIG. 2 is a left side view showing the cutting board according to the present embodiment in use. [Figure 7] FIG. 10 is a front view showing a state in which the pin of the present embodiment is housed. [Figure 8]FIG. 10 is a plan view showing a state in which the pin of the present embodiment is housed. [Figure 9] FIG. 10 is a bottom view showing the state in which the pin of the present embodiment is stored. [Figure 10] FIG. 10 is a rear view showing the state in which the pin of the present embodiment is stored. [Figure 11] FIG. 10 is a right side view showing the state in which the pin of the present embodiment is stored. [Figure 12] FIG. 10 is a left side view showing the state in which the pin of the present embodiment is stored. [Figure 13] FIG. 2 is a front view showing the cutting board body of the present embodiment. [Figure 14] FIG. 2 is a plan view showing the cutting board body of the present embodiment. [Figure 15] FIG. 2 is a bottom view showing the cutting board body of the present embodiment. [Figure 16] FIG. 2 is a rear view showing the cutting board body of the present embodiment. [Figure 17] FIG. 2 is a right side view showing the cutting board body of the present embodiment. [Figure 18] FIG. 2 is a left side view showing the cutting board body of the present embodiment. [Figure 19] FIG. 14 is an enlarged cross-sectional view taken along the cross section AA shown in FIG. [Figure 20] 15 is an enlarged cross-sectional view taken along the cutting plane BB shown in FIG. 14. [Figure 21] 15 is an enlarged cross-sectional view taken along a cutting plane CC shown in FIG. 14. [Figure 22] FIG. 15 is an enlarged cross-sectional view taken along the cutting plane DD shown in FIG. [Figure 23] FIG. 16 is an enlarged cross-sectional view taken along the cross section EE shown in FIG. [Figure 24] FIG. 16 is an enlarged cross-sectional view taken along the cutting plane FF shown in FIG. [Figure 25] FIG. 16 is an enlarged cross-sectional view taken along the cross section GG shown in FIG. [Figure 26] FIG. 2 is a front view showing the pin of the present embodiment. [Figure 27] FIG. 2 is a plan view showing a pin according to the present embodiment. [Figure 28]FIG. 4 is a bottom view showing the pin of the present embodiment. [Figure 29] 10 is a perspective view showing the state in which the pin of this embodiment is hooked onto the side of the cooking table. FIG. DETAILED DESCRIPTION OF THE INVENTION

[0029] Preferred embodiments of the present invention will now be described in detail with reference to the drawings. The embodiments described below are preferred examples of the present invention, and therefore various technically preferable limitations are applied thereto, but the scope of the present invention is not limited to these aspects unless otherwise specified in the following description to the effect that the present invention is particularly limited. Furthermore, in each drawing, similar components are designated by the same reference numerals, and detailed descriptions thereof will be omitted as appropriate.

[0030] FIG. 1 is a front view showing a state in which a cutting board according to an embodiment of the present invention is in use. FIG. 2 is a plan view showing the cutting board according to this embodiment in use. FIG. 3 is a bottom view showing the cutting board according to this embodiment in use. FIG. 4 is a rear view showing the cutting board according to this embodiment in use. FIG. 5 is a right side view showing the cutting board according to this embodiment in use. FIG. 6 is a left side view showing the cutting board according to this embodiment in use.

[0031] FIG. 7 is a front view showing the state in which the pin of this embodiment is housed. FIG. 8 is a plan view showing the state in which the pin of this embodiment is stored. FIG. 9 is a bottom view showing the state in which the pin of this embodiment is stored. FIG. 10 is a rear view showing the state in which the pin of this embodiment is stored. FIG. 11 is a right side view showing the state in which the pin of this embodiment is stored. FIG. 12 is a left side view showing the state in which the pin of this embodiment is stored.

[0032] FIG. 13 is a front view showing the cutting board body of this embodiment. FIG. 14 is a plan view showing the cutting board body of this embodiment. FIG. 15 is a bottom view showing the cutting board body of this embodiment. FIG. 16 is a rear view showing the cutting board body of this embodiment. FIG. 17 is a right side view showing the cutting board body of this embodiment. FIG. 18 is a left side view showing the cutting board body of this embodiment. FIG. 19 is an enlarged cross-sectional view taken along the cross section AA shown in FIG. FIG. 20 is an enlarged cross-sectional view taken along the cutting plane BB shown in FIG. FIG. 21 is an enlarged cross-sectional view taken along the cutting plane CC shown in FIG. FIG. 22 is an enlarged cross-sectional view taken along the cutting plane DD shown in FIG. FIG. 23 is an enlarged cross-sectional view taken along the cross section EE shown in FIG. FIG. 24 is an enlarged cross-sectional view taken along the cutting plane FF shown in FIG. FIG. 25 is an enlarged cross-sectional view taken along the cross section GG shown in FIG.

[0033] FIG. 26 is a front view showing the pin of this embodiment. FIG. 27 is a plan view showing the pin of this embodiment. FIG. 28 is a bottom view showing the pin of this embodiment. FIG. 29 is a perspective view showing the state in which the pin of this embodiment is caught on the side of the kitchen counter.

[0034] As shown in FIG. 29, the cutting board 1 according to this embodiment is placed on the upper surface 151 of a countertop 150 and is used when filleting food items such as eel, conger eel, conger eel, and loach. However, the food items are not limited to eel, conger eel, conger eel, and loach. The cutting board 1 according to this embodiment comprises a cutting board body 10 and a pin 2. The pin 2 according to this embodiment is an example of the "stopping member" of the present invention, and can be inserted into and removed from the cutting board body 10.

[0035] The cutting board body 10 is a long, narrow, rectangular board member. That is, the cutting board body 10 is a board member that extends in the longitudinal direction X and is placed on the upper surface 151 of the counter 150. The length D1 of the cutting board body 10 in the longitudinal direction X (see FIG. 14) is, for example, approximately 700 mm or more and 800 mm or less. The length D2 of the cutting board body 10 in the direction Y intersecting the longitudinal direction X (see FIG. 14) is, for example, approximately 160 mm or more and 170 mm or less. The direction Y corresponds to the so-called width direction of the cutting board body 10. The thickness D3 of the cutting board body 10 (see FIG. 13) is, for example, approximately 15 mm or more and 20 mm or less. Examples of materials for the cutting board body 10 include polyethylene resin, polypropylene resin, nylon resin, polyester resin, ABS resin, elastomer resin, synthetic rubber, and various synthetic resins that are mixtures of these and adjusted to an appropriate hardness. Among these materials, elastomer resin and synthetic rubber have excellent holding power for the perforation 100 (see Figure 29) when the perforation 100 is hammered in and excellent resilience of the perforation holes 70, 80 due to the elasticity of the resin, thereby enabling the cutting board body 10 to have a longer lifespan.

[0036] The cutting board body 10 has a first surface 11, a second surface 12 opposite the first surface 11, a first end surface 21, a second end surface 22 opposite the first end surface 21, a first side surface 31, and a second side surface 32 opposite the first side surface 31. Each of the first surface 11 and the second surface 12 is a so-called main surface, and is a cooking surface on which an object to be cooked is placed. When cutting an object to be cooked, a chef can select either the first surface 11 or the second surface 12 and use the selected surface as the cooking surface. Each of the first end surface 21, the second end surface 22, the first side surface 31, and the second side surface 32 intersects with the first surface 11 and the second surface 12.

[0037] Two first pin holes 41 are provided in the portion near the first end surface 21 of the cutting board body 10. The portion near the first end surface 21 of this embodiment is an example of the "one end" of the present invention. The first pin holes 41 of this embodiment are also an example of the "retaining member holes" of the present invention. The number of first pin holes 41 is not limited to two, and may be one, or three or more.

[0038] The two first pin holes 41 are arranged apart from each other in a direction Y that intersects with the longitudinal direction X of the cutting board body 10. As shown in FIG. 20 , the first pin holes 41 are through-holes that penetrate the cutting board body 10 from the first surface 11 to the second surface 12. The pins 2 can be inserted into and removed from the first pin holes 41. That is, a chef or the like can insert the pins 2 into the first pin holes 41 and remove the pins 2 from the first pin holes 41.

[0039] As shown in Figures 26 to 28, the pin 2 has a cylindrical shank 3 and a disk-shaped head 4. The head 4 is provided at the end of the shank 3. The diameter D12 of the head 4 is larger than the diameter D11 of the shank 3. The diameter D11 of the shank 3 is, for example, approximately 5 mm or more and 7 mm or less. The diameter D12 of the head 4 is, for example, approximately 10 mm or more and 12 mm or less. The axial length D13 of the shank 3 is, for example, approximately 35 mm or more and 40 mm or less. The thickness D14 of the head 4 is, for example, approximately 2 mm or more and 4 mm or less.

[0040] The inner diameter of the first pin hole 41 is larger than the diameter of the shank 3 and smaller than the diameter of the head 4. Therefore, when the pin 2 is inserted into the first pin hole 41, the shank 3 can pass through the first pin hole 41, but the head 4 cannot pass through the first pin hole 41. Therefore, when the pin 2 is inserted into the first pin hole 41, it is positioned accurately in the insertion direction. At this time, as shown in Figures 1 and 4, when the pin 2 is inserted into the first pin hole 41 from the first surface 11 toward the second surface 12, it protrudes from the second surface 12.

[0041] 20, the first pin hole 41 has a counterbore formed at a predetermined length from the first surface 11 toward the second surface 12. The inner diameter of the counterbore is larger than the diameter of the head 4. The length, i.e., height, of the counterbore is equal to or greater than the thickness D14 of the head 4. Therefore, when the pin 2 is inserted into the first pin hole 41 from the first surface 11 toward the second surface 12, the end face (i.e., the upper surface) of the head 4 is positioned at the same position as the first surface 11 or at a position recessed from the first surface 11 toward the second surface 12. This prevents the pin 2 from protruding from the first surface 11, thereby preventing the pin 2 from interfering with the handling operation. Note that the first pin hole 41 does not necessarily have to have a disk-shaped counterbore, and may have, for example, a conical dish-shaped recess or a bowl-shaped recess, as long as it can prevent the end face of the head 4 from protruding from the first surface 11 when the pin 2 is inserted into the first pin hole 41. In this case, the shape of the head 4 of the pin 2 is preferably a dish shape, a pan shape, or the like corresponding to each recess. Furthermore, the end face (i.e., the upper surface) of the head 4 of the pin 2 does not necessarily have to be flat, and may be, for example, a rounded shape with a convex upper surface or a pan shape.

[0042] Examples of materials for the pins 2 include metals such as stainless steel and iron. From a hygienic standpoint, the material for the pins 2 is preferably a rust-resistant metal such as stainless steel, titanium, or aluminum, or a metal that has been plated to prevent rust. However, the material for the pins 2 is not limited to metal, and may be, for example, plastic, ceramic, or the like.

[0043] Two second pin holes 51 are provided in the portion near the second end surface 22 of the cutting board body 10. The portion near the second end surface 22 of this embodiment is an example of the "other end" of the present invention. The second pin holes 51 of this embodiment are also an example of the "retaining member holes" of the present invention, and are similar to the first pin holes 41. The number of second pin holes 51 is not limited to two, and may be one, or three or more.

[0044] The two second pin holes 51 are arranged apart from each other in a direction Y that intersects with the longitudinal direction X of the cutting board body 10. As shown in FIG. 23 , the second pin holes 51 are through-holes that penetrate the cutting board body 10 from the second surface 12 to the first surface 11. The pins 2 can be inserted into and removed from the second pin holes 51. That is, a chef or the like can insert the pins 2 into the second pin holes 51 and remove the pins 2 from the second pin holes 51.

[0045] The inner diameter of the second pin hole 51 is larger than the diameter of the shank 3 of the pin 2 and smaller than the diameter of the head 4 of the pin 2. Therefore, when the pin 2 is inserted into the second pin hole 51, the shank 3 can pass through the second pin hole 51, but the head 4 cannot pass through the second pin hole 51. Therefore, when the pin 2 is inserted into the second pin hole 51, it is positioned accurately in the insertion direction. At this time, when the pin 2 is inserted into the second pin hole 51 from the second surface 12 toward the first surface 11, it protrudes from the first surface 11.

[0046] 23, the second pin hole 51 has a counterbore formed at a predetermined length from the second surface 12 toward the first surface 11. The inner diameter of the counterbore is larger than the diameter of the head 4. The length, i.e., height, of the counterbore is equal to or greater than the thickness D14 of the head 4. Therefore, when the pin 2 is inserted into the second pin hole 51 from the second surface 12 toward the first surface 11, the end face (i.e., the upper surface) of the head 4 is positioned at the same position as the second surface 12 or at a position recessed from the second surface 12 toward the first surface 11. This prevents the pin 2 from protruding from the second surface 12, thereby preventing the pin 2 from interfering with the handling operation. Note that the second pin hole 51 does not necessarily have to have a counterbore, and may have, for example, a dish-shaped recess, as long as it can prevent the end face of the head 4 from protruding from the second surface 12 when the pin 2 is inserted into the second pin hole 51.

[0047] In the cutting board 1 according to this embodiment, the first pin hole 41 is provided in a portion near the first end surface 21 of the cutting board body 10, and the second pin hole 51 is provided in a portion near the second end surface 22 of the cutting board body 10. However, the pin holes do not necessarily have to be provided at both ends of the cutting board body 10 in the longitudinal direction X, and may be provided only at one end of the cutting board body 10 or only at the other end of the cutting board body 10.

[0048] Two storage holes 60 are provided on the first side surface 31 of the cutting board body 10. The pins 2 fit removably into the storage holes 60. That is, a chef or the like can insert and fit the pins 2 into the storage holes 60, or pull the pins 2 out of the storage holes 60. For example, when the chef or the like is not using the pins 2, the chef or the like can store the pins 2 by fitting them into the storage holes 60. This reduces the risk of the pins 2 being lost.

[0049] As shown in FIGS. 13 and 19, storage hole 60 is a recessed portion having a circular cross section. Storage hole 60 is formed parallel to first end face 21 at a position near first pin hole 41. The inner diameter of storage hole 60 is larger than the diameter of shaft 3 of pin 2 and smaller than the diameter of head 4 of pin 2. Therefore, as shown in FIGS. 8 and 9, when pin 2 is stored in storage hole 60, head 4 of pin 2 protrudes from first side surface 31. This allows a chef or the like to easily pull pin 2 out of first side surface 31 of cutting board body 10 by grasping head 4 of pin 2 when using the pin 2 by removing it from storage hole 60.

[0050] The first surface 11 of the cutting board body 10 is provided with a plurality of perforation holes 70. The perforation holes 70 are holes into which an awl-shaped tool called an awl 100, which is used to secure a cooking object such as eel to the cutting board body 10, is driven. As shown in FIGS. 21 and 22 , the perforation holes 70 are formed from the first surface 11 toward the second surface 12 but do not reach the second surface 12. In other words, the perforation holes 70 are not through-holes but recesses or grooves. As mentioned above, the cutting board body 10 is made of an elastic material such as elastomer resin. Therefore, when the awl 100 is driven into the perforation holes 70, it fits into the perforation holes 70 and is secured to the cutting board body 10 by the high holding power of the material of the cutting board body 10.

[0051] The second surface 12 of the cutting board body 10 is provided with a plurality of perforation holes 80. Similar to the perforation holes 70, the perforation holes 80 are holes into which perforation holes 100 are driven. As shown in FIGS. 24 and 25 , the perforation holes 80 are formed from the second surface 12 toward the first surface 11 and do not reach the first surface 11. In other words, the perforation holes 80 are not through holes but recesses or grooves. As with the case described above with respect to the perforation holes 70, when the perforation holes 100 are driven into the perforation holes 80, they fit into the perforation holes 80 and are fixed to the cutting board body 10.

[0052] 14 and 15, the perforation holes 70, 80 are provided at ends away from the center in the direction Y intersecting the longitudinal direction X. In the cutting board 1 according to this embodiment, the perforation holes 70, 80 are provided in positions away from the center toward the first side surface 31 in the direction Y intersecting the longitudinal direction X. In other words, the perforation holes 70, 80 are provided in positions away from the center in the direction Y intersecting the longitudinal direction X toward the first side surface 31 where the storage hole 60 is provided.

[0053] In the cutting board 1 according to this embodiment, six perforation holes 70 are arranged in two rows at intervals along the longitudinal direction X. Also, six perforation holes 80 are arranged in two rows at intervals along the longitudinal direction X.

[0054] The number of perforation holes 70 and perforation holes 80 is not limited to six, and may be one or more, five or less, or seven or more. Furthermore, perforation holes do not necessarily have to be provided on both first surface 11 and second surface 12, but may be provided only on first surface 11 or only on second surface 12. Furthermore, perforation holes 70 and perforation holes 80 may be provided at any position on first surface 11 and second surface 12.

[0055] Next, an example of how to use the cutting board 1 according to this embodiment will be described with reference to FIG. In the description of this embodiment, a case will be exemplified in which a chef or the like uses the first surface 11 of the cutting board body 10 as a cooking surface. In this case, the cutting board body 10 is placed on the counter 150 so that the second surface 12 of the cutting board body 10 faces the upper surface 151 of the counter 150. For example, the chef or the like performs cutting work on an object to be cooked in a position facing the first side surface 31. The chef or the like inserts two pins 2 into the first pin holes 41 from the first surface 11 toward the second surface 12. As a result, as shown in FIG. 29 , the pins 2 protrude downward from the second surface 12. The chef or the like then hooks the pins 2 protruding from the second surface 12 onto the side surface 152 of the counter 150. An example of the side surface 152 of the counter 150 is the inner wall surface of a sink. This prevents the entire cutting board 1 from moving in the cutting direction X1 during cutting work. When a chef or the like uses second surface 12 of cutting board body 10 as a cooking surface, the direction of arrow X2 shown in FIG. 3 is the cutting direction.

[0056] In this embodiment, the two first pin holes 41 are arranged spaced apart from each other in a direction Y intersecting the longitudinal direction X of the cutting board body 10. Therefore, when a pin 2 is inserted into a first pin hole 41 from the first surface 11 toward the second surface 12, the two pins 2 protrude downward from the second surface 12 while being spaced apart from each other in the direction Y intersecting the longitudinal direction X of the cutting board body 10. Therefore, a chef or the like can stably hook the two pins 2 protruding from the second surface 12 onto the side surface 152 of the cooking table 150, and can more reliably prevent the entire cutting board 1 from moving in the cutting direction X1 when cutting an object to be cooked.

[0057] Additionally, first pin hole 41 is provided in a portion of cutting board body 10 near first end face 21 in longitudinal direction X. Therefore, a chef or the like can hook pin 2 protruding downward from second surface 12 near first end face 21 onto side surface 152 of counter 150, thereby more reliably preventing the entire cutting board 1 from moving in cutting direction X1 when cutting an object to be cooked. Furthermore, because a chef or the like can hook pin 2 protruding from second surface 12 near first end face 21 onto side surface 152 of counter 150, a chef or the like can place most of cutting board body 10 on counter 150, ensuring a larger cooking space on first surface 11 of cutting board body 10.

[0058] Next, the chef or other professional hammers the awl 100 into the eye or near the head of the eel or other target, and then hammers it into the awl hole 70. When the awl 100 is hammered into the awl hole 70, it fits into the awl hole 70 and is fixed to the cutting board body 10 due to the high holding power of the cutting board body 10's material. This secures the eel or other target to the cutting board body 10. In this state, the chef or other professional begins the process of cutting the target. In this way, by using the awl hole 70 when hammering the awl 100 into the target, the chef or other professional can easily perform the awl work. Furthermore, by using the awl hole 70, the chef or other professional can prevent numerous awl marks from being formed on the cutting board body 10. This contributes to extending the life of the cutting board body 10.

[0059] Additionally, multiple (six in this embodiment) perforation holes 70 are provided on first surface 11 of cutting board body 10. Therefore, even if one of perforation holes 70 deteriorates, a chef or the like can easily perform perforation work by using perforation holes 70 provided in other locations. This further extends the life of cutting board body 10.

[0060] When a chef or the like performs the cutting operation of the target, the chef or the like can move the flesh, organs, and bones of the target that have been opened during the cutting operation toward the center of the cutting board body 10 in the direction Y intersecting the longitudinal direction X. That is, the perforation holes 70 are provided at an end portion of the cutting board body 10 that is away from the center in the direction Y intersecting the longitudinal direction X (in this embodiment, a position closer to the first side surface 31). Therefore, by using the perforation holes 70, the chef or the like can drive the perforation holes 100 into the target at the end portion of the cutting board body 10 in the direction Y intersecting the longitudinal direction X (in this embodiment, a position closer to the first side surface 31) to secure the target. This allows the chef or the like to move the flesh, organs, and bones of the target that have been opened during the cutting operation toward the center of the cutting board body 10 in the direction Y intersecting the longitudinal direction X. This allows a larger cooking space to be secured on the first surface 11.

[0061] Next, when a chef or the like has finished cutting the food and will no longer be using the cutting board 1, the chef or the like can pull out the pins 2 from the first pin holes 41. By pulling out the pins 2 from the first pin holes 41, the chef or the like can wash the cutting board body 10 and the pins 2 separately, ensuring the cleanliness of the cutting board body 10 and the pins 2. Furthermore, when the pins 2 are pulled out from the first pin holes 41, nothing protrudes from the second surface 12. This allows the chef or the like to easily store the cutting board body 10. Furthermore, by pulling out the pins 2 from the first pin holes 41, the chef or the like can also use the cutting board 1 according to this embodiment when cutting fresh fish other than the food to be cooked, such as eel.

[0062] Furthermore, when the chef or the like is not using the pin 2, the pin 2 can be stored by pulling it out of the first pin hole 41 and fitting it into the storage hole 60. This makes it possible to prevent the pin from being lost.

[0063] In this embodiment, an example of how to use the cutting board 1 according to this embodiment has been described, taking as an example a case where a chef or the like uses first surface 11 of cutting board body 10 as a cooking surface. However, as described above, a chef or the like can also use second surface 12 of cutting board body 10 as a cooking surface. Even when a chef or the like uses second surface 12 of cutting board body 10 as a cooking surface, the same effects as those described above regarding the case where a chef or the like uses first surface 11 of cutting board body 10 as a cooking surface can be obtained.

[0064] The above describes the embodiments of the present invention. However, the present invention is not limited to the above embodiments, and various modifications can be made without departing from the scope of the claims. The configurations of the above embodiments can be partially omitted or arbitrarily combined in a different manner from the above.

[0065] For example, cutting board body 10 of this embodiment may be a single-layered board material, or a laminated board material formed by overlapping multiple board materials. Furthermore, the fastening member hooked onto side surface 152 of countertop 150 is not limited to rod-shaped pin 2, but may also be, for example, a plate-like member. In this case, first pin hole 41 and second pin hole 51 may have a rectangular slit shape formed to match the shape of the plate-like member. [Explanation of symbols]

[0066] 1: cutting board, 2: pin, 3: shaft, 4: head, 10: cutting board body, 11: first surface, 12: second surface, 21: first end surface, 22: second end surface, 31: first side surface, 32: second side surface, 41: first pin hole, 51: second pin hole, 60: storage hole, 70: perforation hole, 80: perforation hole, 100: perforation, 150: countertop, 151: top surface, 152: side surface

Claims

1. A cutting board for cooking that is placed on a kitchen counter and used when preparing food, A cutting board body having a shape extending in the longitudinal direction and placed on the cooking table; A stopper member that can be inserted into and removed from the cutting board body; Equipped with The cutting board body has a fastening member hole through which the fastening member is inserted from a first surface on which the cooking object is placed to a second surface opposite to the first surface, When the fastening member is inserted into the fastening member hole from the first surface toward the second surface, the fastening member protrudes from the second surface and is hooked onto a side surface of the cooking table, Furthermore, the stop member has a shaft portion and a head portion provided at an end of the shaft portion and having a diameter larger than that of the shaft portion, When the shaft portion is inserted into the fastening member hole from the first surface toward the second surface, only the shaft portion protrudes from the second surface, and the end surface of the head portion is positioned at the same position as the first surface or at a position recessed from the first surface toward the second surface. A cutting board characterized by the above.

2. The cutting board body has a plurality of holes for the fastening members, 2. The cutting board according to claim 1, wherein the plurality of fastening member holes are arranged spaced apart from one another in a direction intersecting the longitudinal direction.

3. 3. The cutting board according to claim 1, wherein the fastening member holes are provided at the ends of the cutting board body in the longitudinal direction.

4. The cutting board according to claim 3, characterized in that the end portions include both one end portion of the cutting board body in the longitudinal direction and the other end portion opposite the one end portion.

5. The second surface is a surface on which the object to be cooked is placed, When the shaft portion is inserted into the fastening member hole provided at the one end portion from the first surface toward the second surface, an end surface of the head portion is positioned at the same position as the first surface or at a position recessed from the first surface toward the second surface, A cutting board as described in claim 4, characterized in that when the shaft portion is inserted into the hole for the fastening member provided at the other end from the second surface toward the first surface, the end surface of the head portion is positioned at the same position as the second surface or at a position recessed from the second surface toward the first surface.

6. A cutting board as described in any one of claims 1 to 5, characterized in that the cutting board body has a storage hole on a side that intersects the first surface and the second surface, into which the retaining member can be inserted and removed.

7. A cutting board as described in any one of claims 1 to 6, characterized in that the cutting board body has an perforation hole provided on at least one of the first surface and the second surface into which a perforation hole is to be driven.

8. The cutting board according to claim 7, wherein the cutting board body has a plurality of the perforation holes on each of the first surface and the second surface.

9. 9. The cutting board according to claim 7, wherein the perforation holes are provided at an end portion away from the center in a direction intersecting the longitudinal direction.

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