The Kiba Knife
The Kiba Knife
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The Kiba Knife
牙 — Kiba, "the fang." A curved, hand-hammered blade with a finger-hole grip. One knife for the cutting you actually do.
Slice steak, break down chicken, trim fish, chop vegetables and herbs. The curved 5.9" blade rocks through ingredients with control, the hammered surface keeps food from clinging to the steel, and the finger hole locks your grip in place so every cut goes where you want it.
Why the Kiba
- Curved 5.9" blade — sharpened to a 15° edge for clean, precise cuts.
- Hammered (tsuchime) finish — small dimples create air pockets so food slides off the blade.
- Finger-hole grip — extra control and a secure hold, even with wet hands.
- Curved wood handle — natural wood, riveted in place, shaped to reduce hand fatigue.
Specifications
- Blade length: 5.9" (15 cm)
- Overall length: approx. 11" (28 cm)
- Blade: stainless steel, hammered finish
- Edge angle: 15°
- Handle: natural wood, 3 rivets
- Design: Japanese-inspired
Care
- Hand wash and dry immediately. Not dishwasher safe.
- Wipe the blade with a light coat of oil from time to time.
- Sharpen on a whetstone to keep the edge keen.
Shipping & returns
Insured shipping. Free US shipping on orders over $50. 30-day returns.
Why the Kiba
One blade that does the heavy lifting.
A hammered finish that lets go.
Every dimple in the tsuchime surface traps a little air between steel and food, so slices fall away from the blade instead of sticking to it.
Your finger, locked in place.
Hook your index finger through the hole in the blade for close, steady control — trimming fat, working around bone, or fine work on herbs and garlic.
One knife, most of the cutting.
The curved 5.9" blade rocks through vegetables and herbs, glides through a ribeye and breaks down chicken. A warm, riveted wood handle keeps it balanced in your hand.
Specifications
Simple, honest materials.
Hammered stainless steel blade, natural wood handle with three steel rivets and a metal hanging loop. Japanese-inspired design.
Care
Thirty seconds after every use.
Hand wash, dry right away
Warm water and a soft sponge. Never the dishwasher.
Wipe on a drop of oil
A thin coat of food-safe oil now and then keeps the steel clean.
Hone on a whetstone
A few strokes every few weeks bring the edge right back.
Questions
Good to know.
Is the Kiba dishwasher safe?
No. Hand wash it with warm water and dry it right away — dishwashers dull the edge and damage the wooden handle.
Will the blade rust?
The blade is stainless steel, so it resists rust — but no knife likes to sit wet. Dry it after washing and wipe on a drop of oil now and then.
Does it come sharp?
Yes. It ships sharpened to a 15° edge and is ready to use out of the box.
How does shipping work?
Every order ships with Insured Shipping and a tracking number. Shipping is free on orders over $50 and on any set of two or more.
What if it's not for me?
You have 30 days to return it. Email support@hokuzo.com and we'll sort it out.