Carbon Steel
Takes a keen edge quickly and rewards stone work. It will patina. It can rust if left wet. It suits cooks who wipe without being reminded.
Gyuto · Nakiri · Santoku · Petty
Knives For Service, Prep And Carbon Steel Habits.
No swords, no fantasy blades, no glass-case theatre. Litoshi Malon buys kitchen knives that earn their drawer space.
Petty 120 to 150 mm for garnish, fruit, service boards and small hands.
Nakiri 165 to 180 mm for vegetables, flat board contact and quick home prep.
Santoku 165 to 180 mm for compact benches and mixed daily cooking.
Gyuto 180 to 240 mm for line work, prep shifts and a first serious chef knife.
Ranges And Prices
Current Working Lines
Entry carbon petty knives run from £68 to £115. They suit cooks who want to learn wiping, drying and stone work without treating the blade like jewellery.
Gyuto, santoku and nakiri working knives sit between £125 and £285. Expect carbon steel, semi-stainless and practical stainless choices, with wa handles for lighter balance and western handles for cooks who prefer familiar grip weight.
Small-maker laminated carbon knives run from £310 to £620. These are not sold as museum pieces. They are for cooks who already know why a thin grind matters, how carbon patinas, and when not to twist a blade through hard squash.
Compare Before You Buy
Three Choices Decide Most Purchases.
Stainless Steel
Better for shared kitchens, damp benches and cooks who need forgiveness. It is still not a license to throw a knife into a sink.
Wa Handle
Lighter, often blade-forward, good for pinch grip and longer prep sessions. Ho wood and walnut appear most often in current boxes.
Western Handle
Familiar weight, riveted feel and confidence for cooks moving from European knives. Good in teams where several hands share tools.
Thin Grind
Glides through onions, herbs and fish with less cracking. Needs better technique and a board that is not glass, bamboo or stone.
Workhorse
Slightly tougher behind the edge. Less dramatic, more tolerant, often the right answer for restaurants with mixed skill levels.
Buying Rules
Age-Checked Dispatch And Safe Collection Are Not Optional.
All knife sales are 18+. Customers under 25 may be asked for age verification before dispatch.
UK courier dispatch normally leaves Brighton within 2 working days for in-stock items.
No courier redirection after age-checked dispatch. Collection is by appointment only.
Edge setting before dispatch is £18 per knife when bought from Litoshi Malon.
Small Maker Does Not Mean Precious.
Theo buys compact maker boxes from Sakai, Sanjo, Seki and Echizen because those boxes suit the size of the Brighton counter. Some blades have hand-finished irregularity. Some are deliberately plain. Some are excellent because the grind is right, not because the blade looks dramatic on a screen.
If a maker has stock, special imports usually take 6 to 10 weeks. Forge-order pieces normally take 12 to 20 weeks. A 40% non-refundable deposit is taken only after the maker confirms the order.
Next Step
Book A £25 Selection Appointment Or Ask For A Restaurant Quote.
The appointment runs 45 minutes at the Brighton studio and is credited against any purchase over £100 made within 14 days. Restaurant team orders are quoted within 3 working days and normally packed in one labelled roll per station.