Q: Corey, what is MagnaCut, and how did it come about?

Corey Milligan:
MagnaCut, or CPM MagnaCut, is a steel developed by Dr. Larrin Thomas, who’s both a professional metallurgist at U.S. Steel and a lifelong knife enthusiast. He’s actually the son of a well-known knifemaker and runs a site called Knife Steel Nerds—a definitive resource if you want to dive deep into the science behind knife steels.

He worked with Crucible Industries to design this steel specifically for cutlery. It's been out for about four years now, and we've been testing it for a while. We recently started producing some of our knives using MagnaCut—and it’s lived up to the hype.

Q: What makes MagnaCut different from other premium steels like S35VN?

Corey:
In knife-making, we’re always chasing what I call the “holy trinity” of steel performance:

1. Stain resistance
   
   
2. Toughness
   
   
3. Edge retention (technically known as wear resistance)
   
   

Most steels force you to sacrifice one to get more of the other two. Want better wear resistance? You usually lose toughness. Go for more stain resistance? You may lose edge holding. What’s incredible about MagnaCut is how it balances all three at an extremely high level—something no steel has done quite this well before.

Q: Can you talk more about MagnaCut’s stain resistance?

Corey:
It’s off the charts. Especially for those who’ve used carbon steel or even some semi-stainless Japanese knives, you know how much upkeep is involved. MagnaCut makes maintenance simpler and more forgiving.

What most folks don’t realize is that even the slightest corrosion—especially along the edge—can degrade sharpness, even if it’s not visible to the naked eye. MagnaCut’s superior stainlessness prevents that. It holds up in harsh environments like saltwater, acidic foods, or field use.

For us as a company that offers lifetime warranties, this is a big deal. It reduces the chance of rust-related issues—especially for customers who live near the ocean or who might occasionally forget to clean their knife right away.

Q: How does MagnaCut perform when it comes to toughness and durability?

Corey:
This is where it really shines. Traditionally, if you wanted a knife with high wear resistance, you had to accept that it’d be more brittle. MagnaCut flips that script. It’s incredibly tough, meaning it resists chipping and breaking better than almost anything we’ve used.

That matters a lot. Whether it’s a chef who drops a knife on a tile floor or a hunter doing something they probably shouldn’t—like prying elk ivories from a skull—MagnaCut holds up. It handles the abuse without sacrificing edge retention.

Q: So why make the move to MagnaCut now?

Corey:
We always keep an eye on steel innovation, but we never jump in until we’ve put a material through the paces. MagnaCut’s been around long enough now that we’ve seen how it behaves in real-world use. It passed every test—kitchen, field, and workshop.

For chefs, it means better edge longevity and less worry about rust. For hunters, it means your knife won’t rust after dressing game in the backcountry. For us, it means building knives that are as tough and beautiful as the landscapes we call home.

Q: Is MagnaCut replacing your current steels, or just being added to the lineup?

Corey:
We’re adding it to the lineup alongside S35VN, which is still an excellent steel in its own right. But for customers who want next-level performance—whether it's stain resistance, toughness, or just fewer worries about maintenance—MagnaCut is going to be the gold standard.

We’re starting to roll it out in select models, particularly in our hunting knives and outdoor blades, where toughness and corrosion resistance are especially critical. But we’ve also released some limited edition chef knives with MagnaCut as well as our latest kitchen knife collaboration with Iron Chef Champion Stephanie Izard. The 8” Steph Knife is the highest performance chef knife we’ve made to date, it’s a great design that leverages all the potential of MagnaCut steel for maximum performance.

Q: What’s the bottom line for New West KnifeWorks customers?

Corey:
Whether you’re a professional chef, a passionate home cook, or an avid outdoorsman—MagnaCut means less maintenance, more performance, and a blade that won’t let you down. It’s the best steel we’ve ever worked with, and we’re proud to offer it in American-made knives built right here in the Rockies.

Ready to experience MagnaCut for yourself?
Explore our newest MagnaCut-equipped knives at newwestknifeworks.com, or visit one of our gallery-style retail locations across the American West.