Swordfish Fish Knife
Filleting salmon, skinning snapper, portioning trout — the Swordfish was built for the delicate work that regular kitchen knives just tear apart.
The slim, flexible blade hugs the backbone and rides under the skin, gliding through flesh instead of chewing it up. Full‑tang construction keeps the balance steady in your hand, and hand‑forged high‑carbon steel stays razor‑sharp through a whole...
Care Instructions
Cleaning
Because these knives are made from high-carbon steel, they should always be washed by hand immediately after use. Carefully wash, then dry the knife completely before storing to prevent moisture from remaining on the blade. Never put Coolina knives in the dishwasher.
Oiling
Our knives come pre-oiled, but after cleaning and drying, we recommend lightly oiling the blade. You can use our mineral oil or any food-safe oil of your choice. Regular oiling helps protect the blade and keeps your knife performing at its best.
Sharpening
Our knives come razor sharp right out of the box and will stay sharp for months. If you want to keep them as sharp as possible, we recommend using our whetstone.
Forged The Old Way
Mass-produced knives are made fast, not right. Every X Cutlery blade is hand-forged from high-carbon steel — repeatedly heated and hammered for strength, balance, and an edge that lasts.
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