Why MagnaCut?

MagnaCut is one of the most exciting developments in modern knife steel. Originally released in 2001, it was used almost exclusively for high-end pocket and hunting knives. Its use in kitchen cutlery? Almost nonexistent—until now.

Our team, led by founder Corey Milligan, is experimenting with new steels this year to potentially evolve our flagship kitchen line. Until now, we’ve relied on CPM S35VN—a gold standard for edge holding, toughness, and stain resistance. MagnaCut, however, offers a new balance of these key attributes:

• Outstanding toughness (best-in-class for PM stainless steels)
• Impressive wear resistance (better edge holding thanks to a higher Rockwell hardness)
• Exceptional stain resistance (ideal for real kitchens, real messes, and even coastal climates)

Thinner, Stronger, Sharper

Because MagnaCut is so tough, we can harden it more—up to 61–62 Rockwell—while still trusting it to handle the demands of a pro kitchen. That means better edge retention and the ability to grind the blade thinner, which makes for a smoother, sharper cutting experience.

Finished to a New Standard

One unexpected bonus of MagnaCut? It takes a better finish than S35VN. This opens up possibilities for future designs with polish or even mirror-like blades. For this release, the clean satin finish complements the natural beauty of the ironwood handle and our signature mosaic pin.

Help Shape the Future

This knife isn’t just a collector's item—it’s a test pilot. We’ll be sending a follow-up survey to everyone who buys one of these knives to collect feedback on edge retention, stain resistance, sharpenability, and overall performance. Your experience will directly inform the future of New West KnifeWorks steel choices.