knife

Abstract

To provide a table knife and a steak knife, which are constantly sharp, and provide a knife that not only is sharp but also gives consideration to safety.SOLUTION: A knife is a replaceable blade-type knife that comprises a knife body and a replaceable blade. This enables provision of the knife that is kept in a constantly sharp state by replacing the replaceable blade, when the knife becomes dull. In addition, safety can be secured because a cutting blade-exposed area can be adjusted owing to the small length of the cutting blade.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a dining knife, a knife that is always sharp and takes safety into consideration.

Background Art

[0002] Cutlery knives are assumed to be used by unspecified people including children. Therefore, not only is a cutting function required, but safety is also demanded. In addition, corrosion resistance that does not cause rust is also required. Cutlery knives do not have a "blade" formed of steel like a kitchen knife. Therefore, there is no problem when cutting relatively soft foods such as vegetables and fish, but when cutting hard ingredients such as meat, there is a problem of poor sharpness.

[0003] In particular, table knives and steak knives used for cutting meat (hereinafter sometimes referred to as knives. Hereinafter, when simply described as "knife", it shall refer to table knives and steak knives.) If the sharpness is poor, it not only affects the taste but also impairs the atmosphere for enjoying the meal. When enjoying a meal at a restaurant, a particularly sharp knife is required. Therefore, there are also knives with a devised blade shape such as a serrated blade. However, a serrated blade knife may damage the plate, and a flat blade knife with good sharpness is demanded. Also, even if it is a serrated blade or a flat blade, it does not have a "blade" formed of steel like a kitchen knife, and since cutting is performed by pushing, the sharpness like a kitchen knife cannot be achieved.

[0004] Therefore, attempts have been made to improve the cutting function by increasing the hardness of the knife, and knives with devised metal alloy ratios that can achieve a certain hardness value have been proposed. Patent Document 1 discloses the manufacture of a knife with excellent corrosion resistance and hardness by using austenitic stainless steel of a specific composition as the blade of a knife for eating and drinking. However, the knife disclosed in Patent Document 1 does not have a "blade" formed, and cutting is still done by pushing, so even though the hardness is high, it cannot be said that the sharpness has been improved much.

[0005] Safety razors and utility knives are designed to be used with disposable replacement blades, allowing users to change the blade when it becomes dull. Using replacement blades made of steel ensures that the blade remains sharp at all times. However, table knives and steak knives are not manufactured with replaceable blades. One reason for this is that, unlike safety razors and utility knives, table knives and similar items have larger blades. Considering that they are used by both adults and children, a very sharp knife could potentially pose safety problems. Furthermore, since replacement blades are thinner and lighter than the blades of commonly used knives, the weight of the blade relative to the handle is lighter, resulting in a significantly different feel compared to a regular knife. This is likely another reason why replaceable-blade cutlery knives have not been developed. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 10-127957 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The present invention aims to provide table knives and steak knives that offer the same level of sharpness as ordinary knives while ensuring excellent cutting performance through replaceable blades, and that also prioritize safety. In particular, the aim is to provide sharp knives for use when serving food in restaurants. [Means for solving the problem]

[0008] This invention relates to a replaceable-blade table knife. (1) A table knife or steak knife, characterized by comprising a knife body and a replaceable blade equipped with a cutting edge. By using a replaceable blade system, the blade can be replaced when it becomes dull. As a result, you can always enjoy meals with a sharp knife. (2) The replaceable blade knife according to (1), wherein the knife body is provided with an insertion part, the replacement blade is provided with an insertion hole, and the replacement blade is attached by inserting the insertion part into the insertion hole. The replacement blade can be easily attached by inserting it into the slot provided on the knife body. Furthermore, its simple structure makes cleaning easy, allowing the knife to be kept clean. (3) The replaceable blade knife according to (2), characterized in that the knife body consists of a blade and a handle, and the insertion part is provided on the blade. Because a portion of the cutting edge of the replacement blade can overlap with the knife body, the exposed cutting edge portion can be shortened. This allows for a safer replaceable-blade knife. (4) The replaceable blade knife according to (3), characterized in that a notch is provided on the blade so that a part of the cutting edge is exposed. By adjusting the size of the notch, the area exposed by the cutting edge can be adjusted, and the weight can be reduced. (5) The replaceable blade knife according to (2), characterized in that the knife body consists of a blade and a handle, a notch is provided in the blade, a base is provided on the handle side of the blade, and an insertion part is provided in the base. Because the blade of the knife body has a notch, the entire cutting edge is exposed. Since the entire length of the cutting edge can be used, it results in a knife with extremely good cutting performance. (6) The replaceable blade knife according to (2), characterized in that the handle portion of the knife is provided with an insertion portion. Because the blade portion of the knife body is omitted, the weight of the knife can be reduced, and since the entire length of the cutting edge can be used, a sharp knife can be made. (7) The replaceable blade knife according to (1), characterized in that the knife body consists of a handle, the replaceable blade has an insertion hole, and the knife body has a gripping part for gripping the replaceable blade. It has a simple structure in which the replacement blade is held by the gripping part. Therefore, cleaning is easy. (8) The replaceable blade knife according to any one of (1) to (7), characterized in that the replaceable blade is made of steel. By using a steel blade, it becomes possible to cut without applying much force, resulting in a sharp knife. Because it can cut without applying much force, there is no risk of damaging the plate. [Effects of the Invention]

[0009] By making table knives and steak knives replaceable blades, the blades can be replaced when they become dull, ensuring they always maintain a sharp edge. Furthermore, by designing the replacement blades to be smaller than the blades of the table knives, a safer knife can be created. In addition, while large disposable replacement blades are expensive, as shown in this embodiment, the size of the replacement blades can be reduced, which has the advantage of keeping costs down. [Brief explanation of the drawing]

[0010] [Figure 1]A diagram showing a replaceable blade knife of Embodiment 1. (A) shows the knife with a replaceable blade attached, as well as the insertion part and stopper. (A-1) is a side view of the portion of the knife blade with the replaceable blade attached, indicated by the dotted line, (A-2) is a side view of the same portion of the knife blade with the replaceable blade removed, and (A-3) is a diagram showing the blade portion of (A-2) viewed from the direction of the arrow. (B) shows the replaceable blade, and (C) shows the back surface of the knife blade with the replaceable blade attached. [Figure 2] A diagram showing a replaceable blade knife according to Embodiment 2. [Figure 3] A diagram showing a knife with a notch according to Embodiment 3. (A) shows the knife with a replacement blade attached, and (B) shows the knife body with the replacement blade removed. [Figure 4] A diagram showing a knife with a notch according to Embodiment 4. (A) shows the knife with a replacement blade attached, and (B) shows the knife body with the replacement blade removed. (C) is an enlarged perspective view of the insertion part and base. [Figure 5] A diagram showing a replaceable blade knife according to Embodiment 5. (A) shows the knife with a replaceable blade attached, and (B) shows the knife body. [Figure 6] A diagram showing a replaceable blade knife of Embodiment 6. (A) is a side view of the knife with the replaceable blade attached, (B) is a side view of the knife body with the replaceable blade removed, (C) is a top view of the knife body with the replaceable blade removed, and an enlarged view of the gripping part, and (D) is a schematic diagram showing the position of the replaceable blade portion on the knife body of the knife with the replaceable blade attached. [Modes for carrying out the invention]

[0011] The embodiments for carrying out the present invention will be described below with reference to the drawings, but the knives of the present invention are not limited to these and can be modified as desired without departing from the spirit of the invention.

[0012] As described above, generally, table knives and steak knives do not have blades formed of steel like kitchen knives. Here, both blades formed of steel like those formed on kitchen knives and blades not formed of steel like table knives and steak knives are collectively referred to as "blades" for the part that contacts an object and cuts the object. Also, for those in which an acute angle region is formed of steel such as stainless steel like a kitchen knife or a replacement blade to be described later, the region is particularly referred to as a "cutting edge".

[0013] As will be described in the following embodiments, here, the detachment of the replacement blade is in the form of inserting and fixing the insertion portion of the knife body into the insertion hole of the replacement blade, or inserting and fixing the replacement blade into the gripping portion of the knife body. Fixing by inserting the replacement blade can preferably be used because it can simplify the structure and is also convenient for attachment and detachment. Also, a simpler structure is preferable for keeping cutlery clean and beautiful by washing and the like. However, at the same time, since cutlery knives are also required to have designability, a fixing method that matches the design can be used. For example, any fixing method can be used as long as the replacement blade can be fixed without shifting, such as fixing by screws or clips.

[0014] [Embodiment 1] The replacement blade type knife 1 is composed of a knife body 2 and a replacement blade 21. The knife body 2 includes a blade portion 3 and a handle portion 4 (Fig. 1(A)). Here, an integral type formed by welding, punching, or the like from a metal such as stainless steel is illustrated, but the handle portion may be made of different materials such as wood or resin. Also, various patterns may be applied to the handle portion and the blade portion. For example, patterns can be applied to the ridge 5 of the blade portion or the collar 6 at the boundary between the blade portion and the handle portion, and the design can be applied according to other cutlery.

[0015] The knife body 2 has a total length of about 20 cm to 25 cm, and the lengths of the blade part 3 and the handle part 4 can be appropriately designed so that they are about the same length or one of them is slightly longer. That is, the length of the blade part 3 is about 8 cm to 14 cm. Further, the blade part 3 of Embodiment 1 has a flat blade similar to a conventional knife.

[0016] The replacement blade 21 is provided with a cutting edge 22 (Fig. 1(B)). The cutting edge 22 is processed from a hard and thin metal plate such as stainless steel to have a sharp single edge or double edge. The replacement blade 21 is provided with an insertion hole 23 for inserting it into the knife body 2. The insertion hole 23 is fixed by being inserted into an insertion part 7 provided on the knife body 2. The insertion part 7 is provided on one side of the knife body 2 and has a convex shape with a groove 8 for inserting and fixing the insertion hole 23 (Fig. 1(A-2), (A-3)). The groove 8 is formed so that the replacement blade 21 adheres closely to the blade part 2 of the knife body by inserting the insertion hole of the replacement blade (Fig. 1(A-1)).

[0017] In addition, a convex stopper 9 is provided on the knife body 2 so that the position of the replacement blade 21 can be fixed. By providing the stopper 9, the position of the replacement blade 21 can be fixed more reliably (Fig. 1(A-1)). Here, the configuration is such that the insertion hole is provided on the replacement blade and the insertion part is provided on the knife body, but it can also be configured such that the insertion hole is provided on the knife body and the insertion part is provided on the replacement blade.

[0018] The replacement blade 21 is positioned so that its tip aligns with the tip of the blade portion 3 of the knife body 2. The cutting edge 22 is positioned so that it extends 0.1 mm to 3 mm, preferably 0.3 mm to 0.7 mm, outside the knife body 2 (Figure 1(C)). Because the cutting edge 22 is in direct contact with the food to be cut, even hard foods such as steak can be cut without applying much force. The length of the cutting edge 22 that extends outside the knife body 2 is shorter than the blade portion 3, and is 1.5 cm to 7.5 cm, preferably 2 cm to 6 cm. Although it has a very sharp cutting edge, its short length makes it highly safe. The fact that its thickness is the same as the combined thickness of the knife body and the blade portion also enhances safety. Here, the length of the cutting edge, etc., refers to the length measured along the curve of the outermost edge of the blade.

[0019] [Embodiment 2] In the replaceable blade knife 1a shown in Embodiment 2, the replacement blade 21 is fixed in the central part of the knife body 2a, rather than at the tip of the blade, by changing the position of the insertion part 7a of the knife body 2a (Figure 2). The position of the stopper 9a can also be set in an appropriate position to match the position of the insertion part 7a. Because the replacement blade 21 is fixed in the central part of the knife in Embodiment 2, it can be cut with less force. In addition, by rounding the tip of the blade of the knife body, a safer structure can be achieved. By changing the position of the insertion part and the stopper, the position of the blade can be changed using a replacement blade 21 of the same shape. A knife can be provided with the blade attached in an appropriate position according to the food being eaten.

[0020] [Embodiment 3] The replaceable-blade knife 1b of Embodiment 3 has a notch in the blade portion of the knife body 2b (Figure 3). The notch is provided so that the cutting edge 22 of the replaceable blade 21 is almost completely exposed (Figure 3(B)). The replaceable blade 21 is inserted into the insertion portion 7b of the knife body through an insertion hole, similar to the knives of Embodiments 1 and 2, and is fixed by a stopper 9b. The tip of the replaceable blade is exposed by the notch in the knife body, and the part closer to the handle is in close contact with the knife body (Figure 3(A)). Because the replaceable blade 21 is very thin and flexible, it is fixed without force by bending slightly along the knife body. The knife of Embodiment 3 has a very sharp edge because the cutting edge is almost completely exposed, but safety is also ensured because the cutting edge is shorter than that of conventional knives. In addition, the size and weight of the knife are not much different from conventional knives.

[0021] [Embodiment 4] In the replaceable blade knife 1c of Embodiment 4, the part of the knife body 2c into which the replaceable blade 21 is attached is a notch that conforms to the shape of the replaceable blade, and the replaceable blade 21 is attached to the notch (Figure 4). Figure 4(A) shows the knife body 2c with the replaceable blade 21 attached, and Figure 4(B) shows the knife body 2c with the replaceable blade removed. The notch is formed on the blade so that the replaceable blade 21 fits snugly. The knife body 2c is also provided with a rod-shaped insertion part 7c protruding from the center. The insertion part 7c has two grooves 8c on the left and right sides for inserting the insertion hole 23 of the replaceable blade 21, and the replaceable blade 21 can be fixed by inserting the insertion hole 23 (Figure 4(C)). A base part 10c that is thinner than the insertion part is provided on the handle side of the insertion part 7c. The handle side of the base part 10c is made thicker so that it functions as a stopper 9c that fixes the base of the replaceable blade 21. The replacement blade 21 inserted into the insertion part 7c is firmly fixed in place by its contact with the base part 10c and the end of the replacement blade making contact with the stopper 9c.

[0022] The knife of Embodiment 4 has a notch in the knife body, which allows for a lighter weight. Furthermore, because the cutting edge is exposed rather than hidden within the knife body, it has high cutting ability. However, since it uses a replaceable blade, the cutting edge can be kept small, ensuring safety.

[0023] [Embodiment 5] The knife body 2d of the replaceable blade knife 1d of Embodiment 5 consists only of a handle 4d (Figure 5(B)). The tip of the handle of the knife body 2d is provided with a base 10d and an insertion part 7d for attaching a replacement blade 21. The rod-shaped insertion part 7d has a groove formed in the center for fitting the insertion hole 23 of the replacement blade 21, similar to the insertion part of the knife in Embodiment 4, allowing the replacement blade 21 to be attached detachably (Figure 5(A)). The base 10d is provided on the blade attachment side of the handle, and the insertion part 7d is provided on the base 10d. Since the base 10d is formed to be thinner than the insertion part and the handle, the boundary between the base 10d and the handle functions as a stopper 9d.

[0024] The replaceable-blade knife 1d of Embodiment 5 has a very simple structure, making it easy to manufacture and clean. Furthermore, since the knife body consists only of the handle, it is extremely lightweight. In addition, by carefully designing the length of the handle, it is possible to manufacture a knife with a balanced weight that can be used without discomfort.

[0025] [Embodiment 6] The knife body 2e of the replaceable blade knife 1e of Embodiment 6 consists only of a handle 4e (Figure 6(B)). A gripping portion 11e for attaching the replacement blade 21 is provided on the handle (Figure 6(C)). The gripping portion 11e holds the replacement blade by clamping it like a clip, and a protrusion 12e provided at the tip of the gripping portion prevents the replacement blade from coming off. In addition, the knife body has a groove for inserting the base of the replacement blade, allowing the replacement blade to be inserted and fixed in place (6(D)).

[0026] The replaceable-blade knife of Embodiment 6 (Figure 6(A)), like the replaceable-blade knife of Embodiment 5, has a very simple structure, making it easy to manufacture and clean. Furthermore, since the knife body consists only of the handle, it is extremely lightweight.

[0027] As explained above, replaceable-blade knives can maintain their sharpness at all times by replacing the blade. Furthermore, safety can be ensured by adjusting the length of the cutting edge. In addition, although variations using almost identical blades have been described here, it goes without saying that it is possible to manufacture knives with different blade shapes. The shape of the blade can be changed to match the shape and design of the knife body, and the method of fixing the blade to the knife body can also be changed accordingly depending on the shape of the blade. [Explanation of Symbols]

[0028] 1, 1a, 1b, 1c, 1d, 1e...replaceable blade knife, 2, 2a, 2b, 2c, 2d, 2e...knife body, 3...blade, 4, 4d, 4e...handle, 5...peak, 6...brim, 7, 7a, 7b, 7c, 7d...Insertion part, 8, 8c...Groove, 9, 9a, 9b, 9c, 9d...Stopper, 10c, 10d...Base, 11e...Gripping part, 12e...Protrusion part, 21...Replaceable blade, 22...Cutting blade, 23...Insertion hole

Claims

1. A table knife or steak knife consisting of a knife body and a replaceable blade equipped with a cutting edge, The knife body consists of a blade and a handle. A slot for inserting a replacement blade is provided on one side of the blade's edge of the knife body. The replacement blade is provided with an insertion hole. The replacement blade is attached by inserting the insertion part into the insertion hole. The replacement blade is positioned so that its tip aligns with the tip of the blade on the knife body. A replaceable-blade knife characterized in that the cutting edge is positioned so as to extend outside the knife body by a range of 0.1 mm to 3 mm from the blade portion of the knife body.

2. A table knife or steak knife comprising a knife body and a replaceable blade equipped with a cutting edge, The knife body consists of a blade and a handle. A slot for inserting a replacement blade is provided on one side of the blade's edge of the knife body. The replacement blade is provided with an insertion hole. The replacement blade is attached by inserting the insertion part into the insertion hole. The replacement blade is positioned in the center of the blade portion of the knife body. A replaceable-blade knife characterized in that the cutting edge is positioned so as to extend outside the knife body by a range of 0.1 mm to 3 mm from the blade portion of the knife body.

3. A table knife or steak knife consisting of a knife body and a replaceable blade equipped with a cutting edge, The knife body consists of a blade and a handle. A slot for inserting a replacement blade is provided on one side of the blade's edge of the knife body. The replacement blade is provided with an insertion hole. The replacement blade is attached by inserting the insertion part into the insertion hole. A replaceable-blade knife characterized by having a notch in the blade so that a portion of the cutting edge is exposed.

4. A table knife or steak knife consisting of a knife body and a replaceable blade equipped with a cutting edge, The knife body consists of a blade and a handle. The blade portion is provided with a notch shaped to match the replacement blade to be attached. A base is provided on the handle side of the blade. A rod-shaped insertion part is provided with grooves formed on both sides of the base. The replacement blade is provided with an insertion hole. A replaceable blade knife characterized by the fact that a replacement blade is attached by inserting a rod-shaped insertion part into an insertion hole.

5. A table knife or steak knife consisting of a knife body and a replaceable blade equipped with a cutting edge, The knife body consists of a handle, and a base is provided on the side of the handle where the replacement blade is attached. A rod-shaped insertion part is provided with grooves formed on both sides of the base. The base is formed to be thinner in thickness compared to the insertion part and the handle part. The replacement blade is provided with an insertion hole. A replaceable blade knife characterized by the fact that a replacement blade is attached by inserting a rod-shaped insertion part into an insertion hole.

6. A table knife or steak knife consisting of a knife body and a replaceable blade equipped with a cutting edge, The knife body consists of the handle, The handle is provided with a gripping section for holding and inserting the replacement blade, and a hole for inserting and securing the base of the replacement blade. A replaceable-blade knife characterized by having a protrusion at the tip of the gripping part for gripping the replacement blade to prevent it from coming off.

7. The replaceable blade knife according to any one of claims 1 to 6, characterized in that the replaceable blade is made of steel.

Images