Looking for a Workhorse for Melon and Pineapple

[Nisher]

Hey all - I'm a reformed line cook who just entered the world of hospitality, and I'm looking for recommendations for a good beater that will power through a high volume of melons and pineapple but is still agile enough to brunoise red peppers and such.

1)Pro or home cook?
pro

2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.)
Leaning toward something like a Chinese cleaver, but open to suggestions

3) What size knife do you want?
180-240mm

4)How much do you want to spend?
Under 100 preferably, but would be willing to go a bit higher

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
I typically use stainless but am open to and have used reactive carbon in the past

6)Do you prefer Western or Japanese handle?
Either

7)What are your main knife/knives now?
I had been using a Takayuki 240mm gyuto for the last 5 years and loved it. However it walked away from the kitchen at the end of my last job

8)Are your knife skills excellent, good, fair?
Good

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
I do a fair amount of both.

10)Do you know how to sharpen?
I am ok with stones and have a king 1000/3000 that needs flattened. However I dont expect to be investing much money into sharpening gear any time soon.

[cliff]

I'm not a pro, but I really love my Masahiro 240 carbon. It takes a great edge, is pretty tough with decent retention. It's around your price-point, maybe a bit higher. I haven't tried their stainless version, but it's worth a look.

You could certainly get a CCK $100. There is a stainless version in stock for $80. Sounds like that's what you're after.

[lsboogy]

https://www.chefknivestogo.com/todpchkn24.html

big cheap gyuto that works well - my daughter and a couple of my cousins have them -

[Cutuu]

This inquiry screams for a stainless small cck.

[Robstreperous]

I'm going to throw out there a Kanehide PS60 Wa.

A few years back I was doing 4 to 5 pineapples a week (home cook) I loved this knife on pineapple. Never needed to worry about the acid. The steel holds its edge and that knife just seems to do everything (except food release) really well. Aside from pineapple, it's that knife I reach for when I just don't want to be bothered with taking care of the knife and I just want to get on with cutting.

As I've said before, it's like that favorite pair of jeans you put on. You know they're going to fit and you know they're fit for what you need to wear.

[STPepper9]

Tojiro dp might be a good option, good deal here for a 240 and a paring knife. https://www.chefknivestogo.com/topr2pcset.html
and
Fujiwara fkm 240 https://www.chefknivestogo.com/fufkmgy24.html
Fujiwara fkm 270 https://www.chefknivestogo.com/fufkmgy27.html

There's also the yahiko vg10 https://www.chefknivestogo.com/ya24gywa.html

These are all decent options in your price range but I don't think any will blow you away on performance.
If you're mostly doing melon and pineapples, I'd look at the ones with less spine thickness.. And if halving watermelons is included in your melon category I'd go for a laser.
length and thinness are your friend here 240-270mm and under 2.5mm

A 240 Kanehide ps60 is a great option too if you want to spend $150. They have both style of handle and only $1 difference. Here's the Wa handle option
https://www.chefknivestogo.com/kapswahagy24.html

Sucks to lose that takayuki, they make good knives.
Good luck with your search.

[Kalaeb]

I actually go longer for pineapple for some reason. I prefer a stainless 270 slicer (I use a Harner, but any will do).

[STPepper9]

My fave for pineapple is the 270 kono Swedish stainless that was a forum special a couple years back.. Next would be my 270 koishi

[nakneker]

Anryu hammered blue#2. I have a 240, favorite blade for melons and squash. It destroys them.

[stevem627]

I think the Anryu Hammered 240 is a great choice...but considerably above the target of $100. I love mine.

The suggestions by STPepper9 look like good choices IMHO

[Robstreperous]

A 240 Kanehide ps60 is a great option too if you want to spend $150. They have both style of handle and only $1 difference. Here's the Wa handle option
https://www.chefknivestogo.com/kapswahagy24.html

Easy to miss since their 240s are such mainstays around here but they actually have a 195 Yo for $120 and a 210 Wa for $125.

[ken123]

Consider this:

A bit shorter, and certainly lighter and thinner than a cleaver. Look over the other nakiris - some longer as well.

Kohetsu Blue #2 Nakiri 165mm
2
Kohetsu Blue #2 Nakiri 165mm Kohetsu Blue #2 Nakiri 165mmKohetsu Blue #2 Nakiri 165mm
Kohetsu Blue #2 Nakiri 165mm

https://www.chefknivestogo.com/kobl2na161.html

---
Ken

[Cutuu]

I promise you that small cck cleaver will destroy any melon, and it's still light and nimble enough to trim them up. Food release sucks though.

[Robstreperous]

I promise you that small cck cleaver will destroy any melon, and it's still light and nimble enough to trim them up. Food release sucks though.

I'll go along with this.

The only reason I prefer a gyuto is I like them better for dealing with the eyes. I tend to do a spiral cut. That said I know you can develop technique with a cleaver to handle the eyes as well.

[thehomecookmi]

I also like the Anryu for melon and pineapple. But for under $100, the Victorinox 10 in Curved Breaking Knife is my choice. The blade shape is surprisingly useful on melons.
Cant find it on CKTG so I linked to Amazon.