Recommend me a good fruit use slipjoint

I personally use a Case yellow delrin 3318 Medium Stockman as a fruit knife. I am partial to carbon blades because of the natural patina, ease of sharpening and edge retention. Given the fit and finish of my Case is not even close to perfect, I am a fan and bought it because it's something my father or grandfather would have carried and used, the sheepsfoot blade is perfect for smaller apples and peaches while the clip point handles larger fruits. I like to maintain it with mineral oil which is cheap and goes a looong way. That being said, would love to see a traditional in Elmax (or other super steels) since I often jump between the traditional and modern world. With makers like Northwoods, the CPM 154 would not be a bad choice at all.
 
Besides all the others mentioned, Canal Street Cutlery makes a single blade Half Moon Trapper and a two bladed Muskrat (And others) in 14-4CrMo. I prefer a longer thin blade in any steel for fruit. Case Slimline Trapper or Copperlock works well.
Edit: I just re read the thread and saw that LastRodeo already mentioned Canal Street.
 
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jkulysses said:
For cutting up fruit I always turn to my opinels. Not just because they are cheap but because of how thin the blade is & they easily take a razor sharp edge. They cut fruit like its butter.
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Same for me. Tomatoes included
 
I would agree with posters pointing to Opinel. I would suggest a number 8 or 9, and their stainless (which I normally avoid in knives) is actually quite good. They are also very reasonably priced and very durable.

Lately I have been using a Case jumbo stockman in CV, and the long clip master blade is a super fruit knife. I used it to effortlessly cut up a melon last night.
 
Aside from liking it for what it is, why would you need a super-steel for cutting fruit?
 
I like my Opinel #9 Inox for fruit but you want a non-absorbent handle so it may not work for you. A thin blade will suit this purpose best. I am on the lookout for something similar So let us know how whatever you get works out for you.

The knives on my list that would might work for you: Northwoods IRJ, Northwoods Hawthorne Jack, CSC Half Moon Trapper. I am sensitive to the flavor a carbon blade imparts on apple slices. Does anyone know if this diminishes as patina builds up? I have eaten some pretty metallic apples with my GEC 15 in the name of research. So far no improvement. For this reason, I would recommend a stainless blade.
 
I really like the CASE Slimline Trapper in stainless for this work. I too find carbon imparts a very sharp taste on fruits even with a long patina, can't stand it:barf:

Here's an alternative to the yellow delrin, jigged brown delrin. Also available in a very smart looking black G-10 with kind of fish scale effect.

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If you are really set on spending more, try a Chambriard le compact from France in Sandvik. No synth scales but you'll find this this ebony as tough as it's beautiful, won't give you any problems with durability. Distal taper blade.

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Finally, a really posh knife is another example from France. Fontenille-Pataud small locking Laguiole in white bone. Also available in bigger sizes, many types of handle and Damascus if you can run to it! Check out their website for details. Superlative quality in construction & finish. Thanks, Will

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I use most all of my traditionals for fruit & veggies prep away from home. I often use whatever I am carrying that day and most are not stainless but as far as stainless recommendations the Opinel Slim series makes for an excellent fruit knife. Of my stainless I like the Northwoods Mini Moose (ATS-34) and several Case patterns in Tru-Sharp (Mini Trapper, Mini Muskrat and Medium Stockman) for fruit. The little Peanut works great on smaller fruit and chile peppers.
 
I would also recommend an Opinel, they're food knives. If you really want a synth handle they have the outdoor model in sandvik but it is more expensive and partially serrated (i have no personal experience with it). But you can just get a regular one (you can even buy 2-3 of them for the price of the outdoor model) and wipe off the blade when you're done.
 
I get the feeling that this thread is a joke. I for one will help anyone who is willing to help themselves and this guy says he has $300 to spend on a "Fruit knife"?!

Get real.
 
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