| 摘要 |
<P>PROBLEM TO BE SOLVED: To allow even a nonprofessional person such as a supermarket or fish shop part-time jobber or a general housewife to beautifully and readily cut a Sashimi fillet into substantially the same size (area) or weight. <P>SOLUTION: The chopping block 10 is integrally formed with a protruding portion 11 on an end side, the protruding portion 11 is formed with multiple transverse cutting guide slits 13. Since fillets generally have a width and thickness reducing toward the tail fins, the chopping block is formed such that the inclination angles of the cutting guide slits 13 on a horizontal plane and a vertical plane are gradually inclined to the body of the fillet toward the tail fin so that the part of the tail fin has the same size or weight as the other parts, when the Sashimi fillet is cut. Guide lines 14 as cutting indication are formed on the back side of the chopping block 10 from the cutting guide slits 13. <P>COPYRIGHT: (C)2012,JPO&INPIT |
