Each SUSHIMEN'S knife is properly balanced to concentrate the weight in its blade,
thereby enabling it to deliver greater cutting force with a minimum of effort.

Each single-edged blade is tempered and honed for maximum sharpness
Much of the visual appeal of professionally-prepared sushi comes from the clean, precise cuts of all ingredients.
 That’s why, unlike other cutlery, sushi knives feature a single cutting edge on each blade.
By selecting the best alloys to ensure strength and resilience, then tempering and honing each blade by hand
for maximum sharpness, it is easy for home sushi chefs to cut cleanly and accurately with a single stroke.

Each handle is ergonomically designed
The attention to detail in the design extends to the shapes, sizes and lengths of the knife handles.
Crafted from Amapá, a dense-grained hardwood, the handles follow traditional designs.
Each one is tapered to fit the shape of the hand, ensuring a comfortable grip and proper cutting angle for its task. Some of the knives feature an oval shape to ensure a secure grip
 Designed for both right- and left-handed users.

Mundial's tradition of quality and craftsmanship
In addition to its many unique attributes, the SUSHIMEN'S LINE delivers the high quality
and value-added features that consumers expect from a premium collection of professional sushi knives.

Stainless Steel
Made of stainless steel that has been specially developed to meet the highest standards of performance
and processed under stringent quality assurance measures.

Blade Finishing
The blades feature a honed and polished finish that ensures precise and smooth cutting
while offering greater durability, reduced abrasion and corrosion resistance.

Assembly and Finishing
To meet international hygiene standards, Mundial uses an assembly process that ensures
 the knives have no gaps between the blade and the handle

Final Quality Inspection
Fully tested throughout the manufacturing process, then periodically reinspected
after manufacture and assembly to ensure that they meet engineering specifications.

Care, Cleaning and Maintenance
According to Japanese cutlery tradition, SUSHIMEN'S knives have wooden handles
Dishwasher use is not recommended.
 Like all fine cutlery, they should be washed by hand with a mild soap,
dried immediately after use, and stored in a clean, dry place.
To prevent rusting and guarantee long life,
 SUSHIMEN'S knives should not be left in contact with foods and acid liquids for long periods of time,
and users should avoid cutting on hard surfaces such as metal or ceramics - use wood!!!

Sharpening SUSHIMEN'S Knives

With proper care and regular sharpening, SUSHIMEN'S LINE of premium-quality sushi knives
from Mundial will provide professional and home sushi chefs with a lifetime of use
while maintaining their sharpness, quality and beauty.
Sharpening SUSHIMEN'S knives is best performed in a three-step process:

1. Honing

Lubricate a natural Arkansas whetstone with Honing Oil and position it on a waist-high work surface.
 Gripping the SUSHIMEN'S knife by its handle,
hold its blade against the stone so that its beveled edge lies flat on the surface of the stone.
Applying firm and steady pressure, push the blade against and across the stone in a smooth stroke,
beginning with the foot of the blade (nearest the handle) and ending at the tip of the knife.
Repeat several times until a burr forms on the sharpened edge of the knife.

Turn the knife over onto its flat side. Keeping the blade flat against the stone and applying steady pressure,
move it across the stone from one end to the other in a spiral motion.
Repeat the complete honing procedure several times, reducing the pressure on the blade each time.

2. Fine Honing
Switch to a Hard Arkansas whetstone and repeat the procedures used in the first step.

3. Burnishing Switch to a Natural Extra-Fine Honing Stone and repeat the procedures used in the first two steps. Following these directions will result in a razor-sharp knife with a brilliant mirror finish.

Back to Cutlery
Back to Sushimans
Back to Cutlery
Back to Sushiman