Magnacut performance

I went to BLADE the first year MagnaCut had arrived on the scene, and there weren't many knives available it in. My first one was the SMKW show special that year, a Case Marilla in MagnaCut that, due to its thickness behind the edge, didn't really behave any differently than plenty of other knives I owned. I freely admit that I was one of the skeptics around MC back when it was announced and laughed at how excited folks were over it, like it was going to be the most amazing thing ever and all other steels would be instantly obsolete. However, that was....two? Three years ago now? Fast forward to today, and I have something like twenty or thirty knives in MC and some of them impress me more than others. A lot of that depends on the grind of course, like any knife. Of note, Bradford and Buck really do edges well on their MC offerings, and those things cut and cut and cut, and remain sharp and are easily touched up whenever I want hair-popping sticky edges back. Do I think they're an entire universe better than other steels? No, but for me personally, I do like that it's a jack of all trades in some ways that other steels I also love aren't. Super stainless*, plenty tough, really good edge holding, it all comes up aces. Living in Florida, MC's stainless properties are a real plus. I don't think I've got a bad knife in the bunch, so it's clear that most manufacturers/makers are doing very well with the steel and producing great products with it.

I will say that I've come around and if a knife is offered in MC as well as other steels (or is an update from previous runs with other steels as is most common these days), I will generally purchase the MC bladed knife when it's an option.





* Mike Stewart, please sit down.
 
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I've always liked S35VN, because it had the right combination of edge holding, toughness, and ease of sharpening. For my uses anyway. About a year ago I got a Buck knife in Magnacut, and I think Magnacut takes what I've always liked about S35VN, and improved on it. I have three Bucks in Magnacut now, and will probably get more.
 
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D2 is not low end steel.
Thats debatable in 2025. Poor toughness (see 1000x images for chunky carbides), not great corrosion resistance, decent edge retention. Not a knock on it though, its over 100 years old.

1000X-D2.jpg
 
D2 has exactly the same edge retention as Magnacut (but it's about 70% less tough)

CATRA-edge-retention-8-23-2022.jpg

If we are talking knives.....who cares?

Yup, prybars need to be tough.

Yes, super cool steels are super cool.....

I like very thin, very low angle edges. Yes, Cruwear & and magnacut edge out D2 for uber thin edges......Still, in My opinion D2 makes a great knife.
I'll make More.

Those Large, Chunky, carbides cut like the dickens!
 
Thats debatable in 2025. Poor toughness (see 1000x images for chunky carbides), not great corrosion resistance, decent edge retention. Not a knock on it though, its over 100 years old.

1000X-D2.jpg

When i see those carbides, I BLUSH.......Wow! 😍😍😍😍😍😍
(Its almost like having a serrated knife)

PS
That's ingot D2 steel, powdered metal version isn't as Sexy....
 
When i see those carbides, I BLUSH.......Wow! 😍😍😍😍😍😍
(Its almost like having a serrated knife)

PS
That's ingot D2 steel, powdered metal version isn't as Sexy....
Yea this is much better lol

1000X-CPM-D2-2.jpg


And dont get me wrong I have owned quite a few non CPM d2 and it does make a great knife. But its objectively old and outdated lol...that being said if someone handed me a well made d2 blade I would have no issues.
 
Yea this is much better lol

1000X-CPM-D2-2.jpg


And dont get me wrong I have owned quite a few non CPM d2 and it does make a great knife. But its objectively old and outdated lol...that being said if someone handed me a well made d2 blade I would have no issues.

Haha..... Yeah, I'm probably the wrong guy to ask....
I pretty much like All kinds of steel.
It's sad to think the future might weed out many of what we have today.

It's like, I LOVE pizza. I really do. I could eat it Literally every day. I tell people there is no such thing as Bad pizza. I really believe that. Even frozen pizza is better than No pizza......

but, here's the thing......
I also like to eat.
Tacos, chicken, seafood, grilled meats, Asian stir fry, BBQ, chili, etc., Etc......

Knife steel = Pizza
 
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