Abstract
In order to select the size and weight of a kitchen knife for elementary school child, the measurement of holding force at the time of cutting and sensory evaluation were performed. Three sorts of kitchen knives, vegetable kitchen knife, peel kitchen knife and a fruit kitchen knife, were used. The panelists of quantitative measurement were the upper-classes children and the adults. The panelists of sensory evaluation were the lower-classes, the middle-classes and the upper-classes children and adults. In quantitative measurement, the vegetable kitchen knife had the smallest holding force at the time of cutting. The weight of a vegetable kitchen knife affected reduction of holding force. In sensory evaluation, peel kitchen knife was chosen out of the point of a size as a kitchen knife, which is easy to use.
