Food cutting tool for heating and cooking

Abstract

This food cutting tool makes it easy to achieve a browned and crispy surface while preserving the internal texture of food when cooking with a small amount of oil, microwave, oven, or toaster, without excessively thinning the food. [Solution] The food cutting tool 1 comprises a horizontal blade 5 for cutting food 10 into thick slices 11 with a thickness of 2 mm or more, a surface pattern forming part 13 for forming a surface pattern 12 on the surface of the thick slices 11 that makes it easy to retain oil and easy to brown when heated, resulting in a crisp texture, a guide part 6 integrally provided with the horizontal blade 5, and a cutting blade body 4 having the horizontal blade 5, the surface pattern forming part 13 and the guide part 6, and shaft parts 7 on both sides. The guide part 6 may be provided with a vertical blade 14 for dividing the thick slices 11 into bite-sized widths, and may be provided with multiple types of surface pattern forming parts 13a, 13b, etc.

Description

Technical Field

[0001] The present invention relates to a food cutting tool for cutting food materials, and particularly to a food cutting tool that forms cut pieces suitable for heat cooking.

Background Art

[0002] Conventionally, slicers, peelers or cutting tools that thinly cut food materials such as potatoes to form potato chip-like cut pieces are known. In addition, food cutting tools provided with a plurality of transverse blades for efficiently cutting leafy vegetables such as cabbage are also known.

[0003] However, when potatoes or the like are cut with a conventional thin-cutting tool, the cut pieces tend to be thin, and while the surface is easy to dry during heat cooking, it may be difficult to obtain a fluffy, sticky or substantial texture inside. On the other hand, when food materials are cut thick with a kitchen knife or the like, it is difficult to make the thickness uniform, and the cooking time and labor tend to increase.

[0004] In addition, in cooking by deep-frying in oil, the oil acts on the entire cut piece, so it is easy to obtain a crispy texture on the surface. However, when a small amount of oil is applied or sprayed at home and cooking is performed using an oven, toaster or microwave oven, the oil is difficult to be uniformly retained on the surface of the food material, and browning, aroma, or crispy texture tends to vary.

[0005] Furthermore, even if unevenness or grooves are simply provided on the surface of the food material, the shape of the blade is not necessarily directly transferred to the surface of the food material. In particular, for food materials having moisture, starch, viscosity or elasticity such as potatoes, sweet potatoes, taros, and yams, the food material deforms during or after cutting, and the portions corresponding to the valleys or peaks of the blade tend to become rounded. For this reason, the uneven shape, oil retention, moisture evaporativity, browning formability or texture change assumed at the time of design may not be sufficiently obtained. In addition, depending on the type of food material, if the cutting edge is too sharp, the surface of the food material tends to tear or crush, and conversely, if the cutting edge is too dull, it may be difficult to form a desired surface pattern.

Prior Art Documents

[0006] [Patent Document 1] Patent No. 6503109

[0007] [Patent Document 2] Patent No. 6209701 [Overview of the project] [Problems that the invention aims to solve]

[0008] The present invention aims to provide a food cutting tool that can form thick slices of food that retain their internal texture during cooking, retain oil on the surface, brown easily, and have a crisp texture without making the food excessively thin.

[0009] Furthermore, the present invention aims to provide a food cutting tool that can stably cut food into thick slices while forming a surface pattern suitable for cooking on the surface of the food, by using a cutting blade body that has a horizontal blade, a surface pattern forming section, and a guide section, and has shaft sections on both sides.

[0010] Furthermore, the present invention aims to provide a food cutting tool that can efficiently form thick slices or divide food into bite-sized pieces by providing multiple horizontal or vertical blades as needed. [Means for solving the problem]

[0011] A food cutting tool according to one aspect of the present invention is a food cutting tool for cutting food, comprising: a horizontal blade for cutting food into thick slices of 2 mm or more in thickness; a surface pattern forming part for forming a surface pattern on the surface of the thick slices that easily retains oil and easily browns when heated, resulting in a crisp texture; a guide part integrally provided with the horizontal blade; and a cutting blade body having the horizontal blade, the surface pattern forming part, and the guide part, and having shaft parts on both sides.

[0012] Multiple horizontal blades may be provided. By providing multiple horizontal blades, multiple thick cutting pieces can be formed in a single cutting operation, or multiple stages of cutting can be performed.

[0013] The guide section may be provided with one or more vertical blades. The vertical blades may be configured to divide the thick cutting piece into bite-sized pieces.

[0014] The food cutting tool may be equipped with multiple types of surface pattern forming parts that form the surface pattern. The multiple types of surface pattern forming parts may have different heights, widths, pitches, directions, cross-sectional shapes, flat section widths, roundness, corrugations, ridges, or evaporation-promoting shapes. [Effects of the Invention]

[0015] According to the present invention, since the ingredients can be formed into thick slices of 2 mm or more in thickness, it is easier to retain the fluffy, sticky, or thick texture inside the ingredients when they are cooked.

[0016] Furthermore, by forming a surface pattern on the surface of the thick-cut slices, the oil is more easily retained on the surface even when only a small amount is applied or sprayed. In addition, the surface pattern makes it easier for moisture to escape from the surface when heated, making it easier to achieve a browned surface, a savory aroma, or a crisp texture.

[0017] Furthermore, by using a cutting blade body that has a horizontal blade, a surface pattern forming section, and a guide section, and has shaft sections on both sides, the cutting blade body can be stably supported, making it easier to stabilize the blade's entry angle into the food, its thickness, and the state of surface pattern formation.

[0018] Furthermore, by providing multiple types of surface pattern forming sections, it is possible to create different patterns, steps, unevenness, wavy sections, evaporation-promoting grooves, or protruding marks on the surface of food ingredients. This allows for variations in browning, oil retention, texture, and appearance after cooking. [Brief explanation of the drawing]

[0019] [Figure 1] This is a perspective view showing an example of a food cutting tool that is provided with one horizontal blade, and in which the edge shapes of a plurality of surface pattern forming portions differ at predetermined intervals.

[0020] [Figure 2] This is a perspective view showing an example of a food cutting tool that is provided with two horizontal blades, two vertical blades, and a surface pattern forming portion.

[0021] [Figure 3] This is an explanatory diagram showing the relationship between the vertical blade and the horizontal blade in a cross-sectional view, and showing a state in which a thick cut piece is formed.

[0022] [Figure 4] This is an enlarged view of the main part showing a triangular blade and a triangular inner flat blade, among examples of the edge shape of the horizontal blade and the surface pattern forming portion.

[0023] [Figure 5] This is an enlarged view of the main part showing a triangular outer flat blade and a triangular obtuse-angle blade, among examples of the edge shape of the horizontal blade and the surface pattern forming portion.

[0024] [Figure 6] This is an explanatory diagram showing a state in which a surface pattern is formed on the surface of a thick cut piece by different triangular blade regions or surface pattern forming portions.

[0025] [Figure 7] This is an explanatory diagram showing an example in which a thick cut piece is vertically divided into bite-sized pieces by a vertical blade.

[0026] [Figure 8] This is a usage state diagram showing a state in which food is cut by the food cutting tool while the food is held using a food holder.

[0027] [Figure 9] This is an explanatory diagram showing an example of a slicer-type food cutting tool. [Mode for Carrying Out the Invention]

[0028] The following describes embodiments of the present invention. Note that the following embodiments are merely examples for illustrating the present invention, and the present invention is not limited to these configurations.

[0029] As shown in Figure 1, the food cutting tool 1 comprises a handle portion 2 and a cutting portion 3. The cutting portion 3 is provided with a cutting blade 4 for cutting food. The cutting blade 4 has a horizontal blade 5, a surface pattern forming portion 13, a guide portion 6, and a shaft portion 7. The shaft portion 7 is provided on both sides of the cutting blade 4 and is supported by the support portion or handle portion 2 side of the food cutting tool 1.

[0030] In the example shown in Figure 1, the food cutting tool 1 is equipped with one horizontal blade 5 and multiple surface pattern forming sections 13 on or near the horizontal blade 5. The multiple surface pattern forming sections 13 may have different blade tip shapes at predetermined intervals, such as every three blades, and different surface patterns 12 may be formed on the surface of the thick-cut slicing piece 11.

[0031] The food cutting tool 1 may be provided with ribs 22 to increase the rigidity of the cutting blade 4 or cutting section 3, or to improve its guidance to the food 10. A stopper 23 may also be provided to restrict the rotation range, mounting position, or position of the cutting blade 4 during use. Furthermore, a finger hole 24 may be provided to make it easier for the user to grip the food cutting tool 1, or to facilitate hanging, cleaning, and storage. The finger hole 24 may help the user smoothly move the food cutting tool 1 without excessively increasing gripping force or excessively fixing the wrist, by making it easier to apply pulling force when gripping the food cutting tool 1. This allows the user to stably cut the food 10 without significantly restricting the freedom of movement of the wrist or arm.

[0032] The food cutting tool 1 may be a peeler type in which the user grips the handle portion 2 and pulls it along the surface of the food 10. Alternatively, as will be described later, the food cutting tool 1 may be a slicer type in which the food 10 or pressing member is moved back and forth on a base. In both the peeler type and the slicer type, the cutting blade body 4 having a horizontal blade 5, a surface pattern forming portion 13, and a guide portion 6 can form thick slices 11 and a surface pattern 12.

[0033] The horizontal blade 5 is configured to cut the food ingredient 10 into thick-cut pieces 11 with a thickness of 2 mm or more. The thickness T of the thick-cut pieces 11 is, for example, 2 mm or more, preferably 2.3 mm or more, more preferably 2.3 mm to 5 mm, and even more preferably 2.3 mm to 3.5 mm.

[0034] By making the thickness T of the thick-cut slices 11 2 mm or more, it is easier to preserve the texture inside the food when cooked. For example, with potatoes, it is easier to create a browned or crisp texture on the surface while retaining a fluffy texture inside. Also, with sweet potatoes, pumpkins, taro, yams, etc., it is easier to preserve a sticky, fluffy, or viscous texture inside. In this specification, the thickness T of the thick-cut slices 11 is not limited to the maximum or minimum thickness of the portion including local irregularities due to the surface pattern 12, peaks, valleys, steps, depressions, streaks, or wavy parts, but also includes the average thickness of the entire thick-cut slices 11, or the thickness between reference surfaces excluding local irregularities due to the surface pattern 12. For example, the average thickness of the thick-cut slices 11 may be determined as the value obtained by dividing the volume of the thick-cut slices 11 by the projected area in a plan view. Furthermore, even if the thick-cut piece 11 has a surface pattern 12, this does not prevent the thickness of localized valleys or depressions from being less than 2 mm.

[0035] The guide portion 6 is integrally provided with the horizontal blade 5. Here, "integrally" includes not only cases where the horizontal blade 5 and the guide portion 6 are formed from the same blade material, but also cases where the horizontal blade 5 and the guide portion 6, formed as separate components, are fixed, crimped, welded, joined, fitted, press-fitted, or integrally supported via a base, support member, holding member, or other intermediate member.

[0036] The guide section 6 contacts the food ingredient 10 to regulate the amount the horizontal blade 5 penetrates the food ingredient 10, thereby stabilizing the thickness T of the thick-cut slicing piece 11. The guide section 6 may be provided upstream, downstream, or adjacent to the horizontal blade 5.

[0037] The surface pattern forming section 13 forms a surface pattern 12 on the surface of the thick-cut piece 11. The surface pattern 12 may consist of shallow irregularities, lines, grooves, ridges, wavy sections, steps, indentations, evaporation-promoting grooves, short scratch-like areas, or a combination thereof, formed on the surface of the thick-cut piece 11.

[0038] The surface pattern 12 may function as an oil-retaining section that makes it easier to hold a small amount of oil. For example, when forming a french fry-like cooked piece, after cutting the ingredient 10 such as a potato, it may be washed with water as needed, the water removed, and then the thick-cut piece 11 may be passed through oil, or oil may be applied, sprayed, or coated onto the thick-cut piece 11. In this case, the oil is easily retained in the valleys, steps, depressions, or grooves of the surface pattern 12. This makes it easier to distribute the oil relatively evenly on the surface of the ingredient, even with a small amount of oil.

[0039] Furthermore, the surface pattern 12 may function as a browning-inducing section or drying-promoting section that facilitates the formation of browning during heating and makes it easier to obtain a crisp texture. The surface pattern 12 makes it easier for moisture to escape from the surface of the food, and makes it easier for browning to occur on the peaks, edges, or corners of the surface pattern 12.

[0040] The surface pattern forming portion 13 may be formed by the cutting edge shape of the horizontal blade 5, by the surface shape of the guide portion 6, or by both the horizontal blade 5 and the guide portion 6. In other words, the surface pattern forming portion 13 may be a part that functions as a blade for cutting food, or it may be a non-cutting or low-cutting ridge that forms an indentation or a shallow step on the surface of the food.

[0041] Furthermore, in the example shown in Figure 2, in addition to the horizontal blades 5a and 5b, a vertical blade 14 and a surface pattern forming section 13 are provided, which allows for the division of the thick-cut piece 11 in the width direction and the formation of a surface pattern 12 on the surface of the thick-cut piece 11.

[0042] The multiple horizontal blades 5a and 5b may be arranged along the direction of travel relative to the food 10, or they may be arranged in a staggered manner in the vertical, front-back, or thickness directions. This allows for the efficient formation of thick cut pieces 11 or for multiple layers of cutting to be performed.

[0043] As shown in Figure 3, the horizontal blade 5 works in cooperation with the guide section 6 to form thick slices 11 from the food 10. The guide section 6 contacts the food 10 and regulates the depth to which the horizontal blade 5 penetrates. This makes it easier to maintain a stable thickness T of the thick slices 11 even if the user's pressing force changes slightly.

[0044] In the example shown in Figure 3, the relationship between the vertical blade 14 and the horizontal blades 5a and 5b is shown in cross-section. A short vertical blade 25 may also be provided. The short vertical blade 25 is not limited to completely dividing the thick-cut slicing piece 11, but may also form short streaks, evaporation-promoting grooves, shallow scratches, or patterns on the surface of the thick-cut slicing piece 11 or the surface of the food ingredient 10.

[0045] As shown in Figures 4 and 5, the cutting edge shape of the horizontal blade 5 and the shape of the surface pattern forming section 13 can be various shapes. For example, the horizontal blade 5 or the surface pattern forming section 13 may include a triangular blade 26, a triangular inner flat blade 26a, a triangular outer flat blade 26b, a triangular obtuse angle blade 27, or a combination thereof.

[0046] The triangular inner flat blade 26a may have a flat portion 17 or a rounded portion on the inside or valley side of the triangular cutting edge. The triangular outer flat blade 26b may have a flat portion 17 or a rounded portion on the outside or peak side of the triangular cutting edge. These flat portions 17 or rounded portions help to prevent the food 10 from being excessively torn or crushed by the cutting edge, and make it easier to reduce the dullness of the surface pattern 12 that is actually obtained.

[0047] The triangular obtuse-angled blade 27 may be a triangular blade with a relatively large cutting edge angle. In this case, the height difference between the peaks and valleys or the groove depth may be increased by relatively increasing the thickness of the plate material constituting the blade. The triangular blade 26 may also include a triangular acute-angled blade region 28 and a triangular obtuse-angled blade region 29. The triangular acute-angled blade region 28 is more likely to form relatively thin lines or sharp surface patterns 12, while the triangular obtuse-angled blade region 29 is more likely to form relatively wide irregularities or surface patterns 12 that easily retain oil.

[0048] Although Figures 4 and 5 show a triangular example of the blade tip shape, the blade tip shape of the surface pattern forming section 13 is not limited to this. The surface pattern forming section 13 may have a trapezoidal shape, a square shape, a rectangular shape, a wave shape, an arc shape, a mountain shape with a flat section, or a combination of these shapes. Furthermore, by providing steps, bends, offset sections, or changes in the thickness direction of the plate material constituting the blade, the height, front-to-back position, left-to-right position, or arrangement of multiple blade tips may be changed. This makes it possible to form multiple types of surface patterns 12 having different depths, widths, directions, or densities on the surface of the thick-cut piece 11.

[0049] The short vertical blade 25 or the short blade-shaped surface pattern forming portion 13 does not completely cut the thick sliced ​​pieces 11, but may form shallow evaporation-promoting grooves, short scratch-like areas, or fine recesses on the surface of the food. The short vertical blade 25 may be provided in such a way that it forms a surface pattern 12 to promote moisture evaporation during heating, while not significantly altering the shape of the thick sliced ​​pieces 11.

[0050] As shown in Figure 7, the guide section 6 may be provided with one or more vertical blades 14. The vertical blades 14 divide the thick cutting piece 11 in the width direction, forming bite-sized cutting pieces 11a, 11b, and 11c, each having a width of approximately one bite.

[0051] The vertical blade 14 may be provided on the guide section 6, on the horizontal blade 5, adjacent to the horizontal blade 5, or between the horizontal blade 5 and the guide section 6. The vertical blade 14 may divide the thick cutting piece 11 into two, three, or four or more pieces.

[0052] Here, the width of a bite-sized piece refers to a width that allows the user to easily pick up the cooked shavings with chopsticks, a fork, or their hands, and to eat them in one bite. The width W of the bite-sized shavings 11a, 11b, and 11c may be, for example, 1 cm or more, preferably 1.5 cm or more, more preferably 1.5 cm to 5 cm, and even more preferably 2 cm to 4 cm. This prevents the shavings from becoming too small and makes it easier to impart a browned or crispy texture to the outer edge or corners while retaining the texture of the inside during cooking.

[0053] The bite-sized pieces 11a, 11b, and 11c may be formed smaller than the large oval-shaped potato chip pieces. Because the bite-sized pieces 11a, 11b, and 11c have increased outer edges and corners, when heated in an oven or toaster, the outer edges and corners brown more easily, resulting in a crispier texture.

[0054] As shown in Figure 6, the surface pattern 12 is formed on the surface of the thick-cut piece 11 or the bite-sized pieces 11a, 11b, and 11c. The surface pattern 12 may be a streaky pattern along the cutting direction, a streaky pattern intersecting the cutting direction, or a pattern extending diagonally. The surface pattern 12 may also include different patterns formed by the triangular acute-angled cutting edge region 28 or the triangular obtuse-angled cutting edge region 29.

[0055] When the user repeatedly pulls the food cutting tool 1 at the same or nearby position, the surface patterns 12 may overlap, shift, or intersect with each other. This can create irregular, overlapping, grid-like, diagonal, or wavy patterns on the food surface, which can alter the browning, texture, or appearance after heating.

[0056] As shown in Figure 6, the food cutting tool 1 may be equipped with multiple types of surface pattern forming parts, including a first surface pattern forming part 13a and a second surface pattern forming part 13b. The multiple types of surface pattern forming parts may have different shapes, dimensions, directions, pitches, unevenness heights, flat section widths, roundness, wavy shapes, triangular blade shapes, or evaporation-promoting shapes.

[0057] For example, the first surface pattern forming portion 13a may be a ridge portion or a triangular acute-angled blade region 28 that forms a shallow streak pattern. The second surface pattern forming portion 13b may be a wider valley portion or a triangular blunt-angled blade region 29 that easily retains oil. Furthermore, the third surface pattern forming portion (not shown) may be a flat portion 17 or a triangular inner flat blade 26a or triangular outer flat blade 26b having a rounded portion. The fourth surface pattern forming portion (not shown) may be a short vertical blade 25 or a short groove forming portion to promote moisture evaporation.

[0058] By providing multiple types of surface pattern forming sections, multiple types of surface patterns 12 can be formed on the surface of the same thick-cut slicing piece 11. For example, a combination of a striated pattern that easily retains oil, a wavy pattern that easily creates browning, an uneven pattern with flat sections that do not easily crush the surface of the food, and a short groove pattern that promotes moisture evaporation can be used.

[0059] The surface pattern forming portion 13 may have blade-side peaks and blade-side valleys. At least one of the blade-side peaks and blade-side valleys may be provided with a flat portion 17 or a rounded portion.

[0060] By providing a flat portion 17 or a rounded portion on the blade-side peak or groove, it is easier to suppress excessive tearing, crushing, or deformation of the food surface. In particular, with food ingredients that have moisture, starch, viscosity, or elasticity, such as potatoes, sweet potatoes, taro, and yams, the flat portion 17 or rounded portion makes it easier to create the intended bumps or patterns on the food surface.

[0061] The thickness of the blade plate may be, for example, 0.3 mm to 1.0 mm, and preferably 0.5 mm to 0.7 mm. The height or step height of the surface pattern forming portion 13 may be, for example, 0.05 mm to 1.0 mm, and preferably 0.1 mm to 0.7 mm.

[0062] The surface pattern forming portion 13 may have a uniform or non-uniform shape. Multiple surface pattern forming portions may have different heights, widths, spacings, directions, or cross-sectional shapes. By forming a non-uniform surface pattern, a natural variation in the browning or appearance after heating can be achieved.

[0063] As shown in Figure 8, the food cutting tool 1 may be used in combination with the food holder 20. The food holder 20 has a holding projection or holding part for holding the food 10, and prevents the user's hand 30 or fingers from coming too close to the horizontal blade 5, vertical blade 14, or short vertical blade 25.

[0064] By using the food holder 20, slippery ingredients such as potatoes, sweet potatoes, taro, and yams, or small pieces of ingredients, can be safely held and cut. Furthermore, even with ingredients like onions, which tend to shift or crumble during cutting, the food holder 20 allows for stable cutting while holding the ingredient 10. In addition, because the orientation of the ingredient 10 is more stable, the thickness T and surface pattern 12 of the thick-cut pieces 11 can be more easily stabilized.

[0065] The thick-cut pieces 11 or bite-sized pieces 11a, 11b, and 11c formed by the food cutting tool 1 of this embodiment may be cooked by applying, spraying, or coating them with as little oil as possible, and then heating them using a microwave oven, oven, toaster, frying pan, griddle, grill, or other heating means. Depending on the type of food, thickness, surface pattern 12, or cooking purpose, they may also be used for pan-frying, frying, griddle cooking, grilling, oven baking, tempura, or deep-frying.

[0066] For example, the inside may be preheated in a microwave oven, and then the surface may be browned in an oven or toaster. Alternatively, it may be heated in an oven or toaster alone, or a small amount of oil may be sprayed on before heating.

[0067] As shown in Figure 9, the food cutting tool 1 may be of the slicer type. In the slicer type food cutting tool 1, a cutting section 3 is provided on the slicer body or a base-shaped member, and thick slices 11 can be formed by moving the food 10 or food holder 20 relative to the cutting section 3.

[0068] In the slicer type as well, the cutting section 3 may include a cutting blade body 4 having a horizontal blade 5, a surface pattern forming section 13, a guide section 6, and shaft sections 7 on both sides. In the slicer type as well, multiple horizontal blades 5a, 5b, vertical blades 14, or multiple types of surface pattern forming sections may be provided.

[0069] The target ingredients are not limited to potatoes. Target ingredients may include, for example, vegetables such as potatoes, pumpkins, sweet potatoes, taro, zucchini, lotus root, yam, radish, carrots, eggplants, and onions; processed foods such as cheese, ham, bacon, salami, and sausages; meats such as beef, pork, and chicken; fish, mirin-dried fish, dried fish, and other seafood or processed fish products.

[0070] For ingredients such as pumpkins, sweet potatoes, taro, lotus root, and yams, which tend to develop a fluffy, sticky, or viscous texture when heated, forming thick slices 11 makes it easier to create a browned or crispy texture on the surface, outer edges, or corners while preserving the internal texture.

[0071] For ingredients with relatively high water content, such as zucchini, eggplant, radish, and carrots, the surface pattern 12 allows surface moisture to escape more easily during heating, making it easier to achieve browning, a savory flavor, or a change in texture even with a small amount of oil.

[0072] In the present invention, the shape, number, position, material, and mounting method of the horizontal blade 5, guide portion 6, shaft portion 7, vertical blade 14, and surface pattern forming portion 13 are not limited to the above embodiments. For example, the horizontal blade 5 may be one or multiple blades, the vertical blade 14 may not be provided, and the surface pattern forming portion 13 may be provided on the horizontal blade 5 side, the guide portion 6 side, or both.

[0073] Furthermore, the food cutting tool 1 may be configured as a peeler type, slicer type, replaceable blade type, cartridge type, or as a cutting set combined with a food holder 20. [Explanation of Symbols]

[0074] 1 Food cutting tool, 2 Handle, 3 Cutting section, 4 Cutting blade body, 5 Side blade, 5a First side blade, 5b Second side blade, 6 Guide section, 7 Shaft section, 10 Food, 11 Thick-cut slice, 11a First bite-sized slice, 11b Second bite-sized slice, 11c Third bite-sized slice, 12 Surface pattern, 13 Surface pattern forming section, 13a First surface pattern forming section, 13b Second surface pattern forming section, 14 Vertical blade, 17 Flat section, 20 Food holder, 22 Rib, 23 Stopper, 24 Finger hole, 25 Short vertical blade, 26 Triangular blade, 26a Triangular inner flat blade, 26b Triangular outer flat blade, 27 Triangular obtuse angle blade, 28 Triangular acute angle blade area, 29 Triangular obtuse angle blade area, 30 Handle, T Thickness, W Width

Claims

1. A food cutting tool for cutting food ingredients, A horizontal blade for cutting ingredients into thick slices of 2 mm or more, A guide portion is integrally provided with the horizontal blade and contacts the food to regulate the amount the horizontal blade penetrates the food, The guide portion is provided with a dividing blade consisting of one or more vertical blades that divide the thick cutting piece in the width direction, A surface pattern forming unit that forms multiple types of shallow surface patterns on the same surface of a single cutting piece divided by the cutting blade, without cutting through the thickness direction of the cutting piece, including irregularities, lines, grooves, or steps that extend only to a part of the thickness direction of the cutting piece, A cutting blade body having the aforementioned horizontal blade, the aforementioned cutting blade, the aforementioned multiple types of surface pattern forming parts and the aforementioned guide part, and having shaft parts on both sides, Equipped with, Food cutting tools.

2. A food cutting tool for cutting food ingredients, A horizontal blade for cutting ingredients into thick slices of 2 mm or more, A guide portion is integrally provided with the horizontal blade and contacts the food to regulate the amount the horizontal blade penetrates the food, Multiple types of surface pattern forming parts that form multiple types of shallow surface patterns on the same surface of the thick-cut piece, including irregularities, lines, grooves, or steps that extend only to a part of the thickness direction of the thick-cut piece, without penetrating and dividing the thick-cut piece in the thickness direction, A cutting blade having the aforementioned horizontal blade, the plurality of surface pattern forming portions and the guide portion, and having shaft portions on both sides, Equipped with, Food cutting tools.

3. The cutting blade divides the thick cutting piece into bite-sized pieces. The food cutting tool according to claim 1.

4. At least one of the plurality of types of surface pattern forming portions has a flat portion or a rounded portion on at least one of the blade-side peak portion and the blade-side valley portion, A food cutting tool according to claim 1 or 2.

Images