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WO2024069347A1 - Couteau - Google Patents

Couteau Download PDF

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Publication number
WO2024069347A1
WO2024069347A1 PCT/IB2023/059438 IB2023059438W WO2024069347A1 WO 2024069347 A1 WO2024069347 A1 WO 2024069347A1 IB 2023059438 W IB2023059438 W IB 2023059438W WO 2024069347 A1 WO2024069347 A1 WO 2024069347A1
Authority
WO
WIPO (PCT)
Prior art keywords
blade
knife
tool according
tool
texture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IB2023/059438
Other languages
English (en)
Chinese (zh)
Inventor
钱育成
徐智彬
姚新根
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wuhan Supor Cookware Co Ltd
Original Assignee
Wuhan Supor Cookware Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wuhan Supor Cookware Co Ltd filed Critical Wuhan Supor Cookware Co Ltd
Priority to JP2025517607A priority Critical patent/JP2025531443A/ja
Priority to EP23871169.1A priority patent/EP4596190A4/fr
Priority to KR1020257012807A priority patent/KR20250085755A/ko
Publication of WO2024069347A1 publication Critical patent/WO2024069347A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
    • B26B3/00—Hand knives with fixed blades
    • B26B3/03—Hand knives with fixed blades specially adapted for cutting-off slices one by one
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
    • B26B9/00—Blades for hand knives
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
    • B26B3/00—Hand knives with fixed blades

Definitions

  • Knife Technical Field The present invention relates to the technical field of cooking tools, and in particular to a kitchen knife.
  • BACKGROUND Knives play a very important role in daily kitchen utensils.
  • the two cutting surfaces of the knife are smooth blades.
  • the surface of the knife is easy to stick to the food when in use, especially when cutting the food (for example, potatoes) into slices.
  • the cut food will be pressed on the surface of the knife under the influence of atmospheric pressure, and it needs to be grabbed manually, which will reduce the speed of cutting food and make it inconvenient to use.
  • a knife is provided.
  • the knife includes a blade.
  • the blade has a first surface and a second surface that are opposite to each other.
  • the first surface is provided with anti-stick textures.
  • the third surface The two surfaces are flat.
  • the anti-stick texture is provided on the first surface of the knife.
  • the anti-stick texture can quickly separate the cut food from the first surface of the knife without manual separation, thereby improving the efficiency of cutting. efficiency.
  • arranging the anti-stick texture on the blade body does not affect the cutting function of the blade.
  • the tool further includes a blade portion located on one side of the blade body in the width direction and connected to the blade body, and the anti-stick texture is distributed along the length direction of the tool body.
  • a plurality of grooves and a plurality of convex ribs are provided alternately and extend upward from a position close to the blade portion. According to the present application, multiple grooves and multiple ribs can be formed through existing molds. Compared with the groove method, the formation method of the anti-adhesive texture can be simplified, thereby facilitating manufacturing.
  • the plurality of grooves and the plurality of ribs are formed into a continuously distributed wavy concave-convex structure in the length direction of the tool.
  • the anti-stick texture with continuously distributed wavy concave and convex structures can meet the anti-stick requirements of different food materials when cutting, and the appearance of the formed knife is more beautiful.
  • each groove and rib in the concave-convex structure is strip-shaped and has a smooth transition outer surface.
  • the fillet radius R2 of the wave peak is greater than or equal to 2 mm.
  • the rounded corners of the troughs and crests of the concave-convex structure have a suitable radius ratio, making it easier to clean the trough position of the formed concave-convex structure, thereby ensuring the hygienic use of the tool.
  • the rounded corners of the wave crest are relatively small, so the contact area between the wave crest and the food material is small, and it can be supported between the food material and the knife to improve the separation effect.
  • each groove and convex rib in the concave-convex structure has a smooth transition outer surface, so that the tool will not be too tactile when touched, which can improve the user's experience.
  • the depth h from the wave crest to the trough of the concave-convex structure is 0.2mm-0.25mm, and the width w between two adjacent wave crests is 5mm-6mm.
  • the depth from the crest to the trough of the concave-convex structure is a reasonable depth that the current mold can produce uniform wavy anti-adhesive textures, and the depth and width form a reasonable space that can play an anti-adhesive role after testing.
  • each texture of the anti-adhesive texture extends obliquely with respect to the width direction of the tool. Specifically, the inclination angle of the anti-adhesive texture is 17.5°-35.5. In these embodiments, each texture of the anti-stick pattern extends obliquely with respect to the width direction of the knife, and the ribs at the crest position can separate the food material from the surface of the knife body, thereby improving the anti-stick effect.
  • the surfaces on both sides of the blade are smooth surfaces, and the blade has a cutting edge on a side away from the blade body, and the gap between the cutting edge and the lower edge of the anti-adhesive pattern is The distance d is 10mm-20mmo.
  • the surfaces on both sides of the blade are smooth surfaces.
  • FIG. 1 is a schematic three-dimensional structural diagram of a tool according to an embodiment of the present application
  • Figure 2 is a front view of the tool according to the embodiment of the present application
  • FIG. 3 is a cross-sectional view of the tool according to the embodiment of the present application.
  • the features described herein may be implemented in different forms and should not be interpreted as being limited to the examples described herein. On the contrary, the examples described herein are provided to illustrate only some of the many possible ways to implement the methods, devices and/or systems described herein, which will be clear after understanding the disclosure of the present application.
  • the term “and/or” includes any one of the associated listed items and any combination of any two or more.
  • terms such as “first”, “second” and “third” may be used herein to describe various components, assemblies, regions, layers or parts, these components, components, regions, layers or parts should not be limited by these terms. On the contrary, these terms are only used to distinguish one component, component, region, layer or part from another component, component, region, layer or part.
  • the first component, first component, first region, first layer or first part referred to in the examples described herein may also be referred to as the second component, second component, second region, second layer or second part.
  • the element when an element such as a layer, a region or a substrate is described as being “on”, “connected to” or “bonded to” another element, the element may be directly “on”, “directly” or “directly” to another element. Connected to or “coupled to” another element, or there may be one or more other elements in between. Conversely, when an element is described as “directly on” another element, “directly connected to” or “directly coupled to” another element, there may be no other elements in between.
  • a knife is provided. As shown in FIGS. 1 and 2 , a knife 10 has a length, a width and a thickness, and the knife 10 includes a blade 11, the blade 11 extends along the length direction, and a handle 30 may be connected at one end in the length direction for the convenience of the user to grasp.
  • the blade 11 has a first surface 111 and a second surface 112 opposite to each other, and the first surface 111 is provided with an anti-sticking pattern 20, and the second surface 112 is a plane.
  • different users have different usage habits.
  • the first surface 111 is the surface of the knife on the far side when in use
  • the second surface 112 is the surface of the knife on the close side when in use.
  • the surface of the blade close to the user is a plane, and the surface of the blade away from the user is provided with anti-sticking lines 20.
  • the anti-sticking lines 20 are provided on the surface of the knife on the far side when in use. When in use, the anti-sticking lines 20 can quickly separate the cut food from the first surface 111 of the knife without manual separation, thereby improving the cutting efficiency.
  • the cutting function of the blade can be maintained. Since the second surface 112 (close to the user) of the knife body is side) has no anti-sticking pattern 20, and the cutting resistance in the horizontal direction is small during the cutting process, which makes cutting more convenient.
  • the surface located on the right side of the handle 30 is the first surface 111
  • the surface located on the left side of the handle 30 is the second surface 112.
  • the present application is not limited thereto.
  • the knife 10 further includes a blade 12, and the blade 12 is arranged on one side of the blade body 11 in the width direction and extends along the length direction.
  • the blade 12 and the blade body 11 may be formed in one piece, and the blade 12 and the blade body 11 are divided here for the convenience of description.
  • the present application is not limited thereto, and the blade 12 and the blade body 11 according to the present application may also be two parts connected to each other.
  • the anti-sticking pattern 20 may be a groove, a convex rib or a convex ridge formed on the blade body 11.
  • the blade body may be grooved to form the tool of the present application.
  • the anti-sticking pattern 20 is a plurality of grooves and a plurality of convex ribs distributed along the length direction of the tool, and the plurality of grooves and the plurality of convex ribs are alternately arranged and extend upward from a position close to the blade 12.
  • the plurality of grooves and the plurality of convex ribs may be formed by an existing mold, and compared with the grooved method, the formation method of the anti-sticking pattern 20 can be simplified, thereby facilitating manufacturing.
  • different ingredients have different cutting requirements (e.g., filaments, strips, or slits) during cooking.
  • the multiple grooves and multiple convex ribs in the anti-sticking pattern 20 are connected to each other in sequence.
  • the anti-sticking pattern 20 is set to a shape connected to each other, which can meet the anti-sticking requirements of different ingredients when cutting.
  • the multiple grooves and multiple convex ribs are formed into a continuously distributed wavy concave-convex structure in the length direction of the cutter.
  • the anti-sticking pattern 20 with a continuously distributed wavy concave-convex structure can meet the anti-sticking requirements of different ingredients when cutting, and the appearance of the formed cutter is more beautiful.
  • each groove and convex rib in the concave-convex structure is in a strip shape and has a smoothly transitioned outer surface.
  • the fillet radius R2 of the crest is greater than or equal to 2mm.
  • the rounded corners of the troughs and crests of the concave-convex structure have a suitable radius ratio, so that The trough position of the concave-convex structure is easier to clean, thereby ensuring the hygienic use of the knife.
  • the rounded corners of the crest are relatively small, so the contact area between the crest and the food is small, and the edge can be propped up between the food and the knife to improve the separation effect.
  • each groove and convex rib in the concave-convex structure has a smooth transition outer surface, so that the knife will not feel too much when touched, which can improve the user's experience.
  • the depth h from the crest to the trough of the concave-convex structure is 0.2mm-0.25mm, and the width w between two adjacent crests is 5mm-6mm.
  • the depth from the crest to the trough of the concave-convex structure is a reasonable depth that the current mold can produce uniform wavy anti-sticking lines 20, and the depth and width form a reasonable space that can play an anti-sticking role after testing, which can ensure that air flow is formed between the knife and the food to reduce adhesion.
  • each texture of the anti-sticking line 20 extends obliquely relative to the width direction of the knife.
  • the inclination angle a of the texture of the anti-sticking pattern 20 is 17.5°-35.5.
  • each texture of the anti-sticking pattern 20 extends obliquely relative to the width direction of the knife, and the ribs at the crest position can separate the food from the surface of the blade body, thereby improving the anti-sticking effect.
  • the two side surfaces of the blade 12 are smooth surfaces, and the blade 12 has a cutting edge 121 on the side away from the blade body 11, and the distance d between the cutting edge 121 and the lower edge of the anti-sticking pattern 20 is 10mm-20mm.
  • the two side surfaces of the blade 12 are smooth surfaces, and by setting a preset distance between the lower edge of the anti-sticking pattern 20 and the cutting edge 121 of the blade 12, it can be ensured that the normal cutting function is not affected by the anti-sticking pattern 20, and the position of the anti-sticking pattern 20 is reasonably set, so that the anti-sticking pattern 20 can have an effective anti-sticking effect.
  • the material of the knife 10 is carbon steel, stainless steel or ceramic material.
  • the stainless steel material may be martensitic stainless steel.
  • Martensitic stainless steel may include 3Crl3 stainless steel, 4Crl3 stainless steel, 5Crl5MoV stainless steel, 6Crl3MoV stainless steel, 7Crl7MoV stainless steel and 102Crl7MoV stainless steel.
  • the ceramic material may be aluminum oxide.
  • the anti-sticking pattern 20 can be applied to knives made of various materials and has a wide range of applications.
  • a method for manufacturing a knife includes the following steps: Step S101, providing steel. Step S102, press the steel material into a steel material with textures on both sides through a texture mold.
  • Step S103 grind and smooth the texture on one side of the steel material with textures on both sides, thereby forming a tool blank with one side textured and one side flat.
  • Step S104 sharpen the tool blank to form a tool.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Knives (AREA)
  • Food-Manufacturing Devices (AREA)

Abstract

La présente invention concerne un couteau (10), qui comprend un corps de couteau (11), le corps de couteau (11) étant pourvu d'une première surface (111) et d'une seconde surface (112) qui sont opposées l'une à l'autre, des lignes antiadhésives (20) étant disposées sur la première surface (111), et la seconde surface (112) étant un plan. Les lignes antiadhésives (20) permettent que des matériaux alimentaires coupés soient séparés rapidement de la première surface (111) du couteau (10), ce qui permet d'améliorer l'efficacité de coupe. La seconde surface (112) est un plan de façon à présenter une résistance à la coupe moindre dans la direction horizontale pendant des processus de coupe, ce qui permet une coupe pratique.
PCT/IB2023/059438 2022-09-29 2023-09-25 Couteau Ceased WO2024069347A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2025517607A JP2025531443A (ja) 2022-09-29 2023-09-25 包丁
EP23871169.1A EP4596190A4 (fr) 2022-09-29 2023-09-25 Couteau
KR1020257012807A KR20250085755A (ko) 2022-09-29 2023-09-25 칼

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202222602044.4 2022-09-29
CN202222602044.4U CN218195309U (zh) 2022-09-29 2022-09-29 刀具

Publications (1)

Publication Number Publication Date
WO2024069347A1 true WO2024069347A1 (fr) 2024-04-04

Family

ID=84639130

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2023/059438 Ceased WO2024069347A1 (fr) 2022-09-29 2023-09-25 Couteau

Country Status (5)

Country Link
EP (1) EP4596190A4 (fr)
JP (1) JP2025531443A (fr)
KR (1) KR20250085755A (fr)
CN (1) CN218195309U (fr)
WO (1) WO2024069347A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN218195309U (zh) * 2022-09-29 2023-01-03 武汉苏泊尔炊具有限公司 刀具

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993008960A1 (fr) * 1991-11-09 1993-05-13 Gae Young Jung Couteau de cuisine
CN204471413U (zh) * 2014-12-25 2015-07-15 杨文峰 一种防粘刀具
KR20190133466A (ko) * 2018-05-23 2019-12-03 김홍일 절단면 부착 방지 주방용 칼 및 그 제조 방법
CN209919934U (zh) * 2019-04-16 2020-01-10 重庆派乐精细陶瓷有限公司 条纹刀
CN218195309U (zh) * 2022-09-29 2023-01-03 武汉苏泊尔炊具有限公司 刀具

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993008960A1 (fr) * 1991-11-09 1993-05-13 Gae Young Jung Couteau de cuisine
CN204471413U (zh) * 2014-12-25 2015-07-15 杨文峰 一种防粘刀具
KR20190133466A (ko) * 2018-05-23 2019-12-03 김홍일 절단면 부착 방지 주방용 칼 및 그 제조 방법
CN209919934U (zh) * 2019-04-16 2020-01-10 重庆派乐精细陶瓷有限公司 条纹刀
CN218195309U (zh) * 2022-09-29 2023-01-03 武汉苏泊尔炊具有限公司 刀具

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP4596190A4 *

Also Published As

Publication number Publication date
EP4596190A4 (fr) 2026-01-28
EP4596190A1 (fr) 2025-08-06
KR20250085755A (ko) 2025-06-12
CN218195309U (zh) 2023-01-03
JP2025531443A (ja) 2025-09-19

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