MagnaCut Steel.

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snapshot2017

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The new steel from Crucible Materials "MagnaCut is the rage of all the knife makers i am seeing. will this new steel replace 95% of all the other highend blade steels?

An example is Spyderco's new PM2 Salt is using the new MagnaCut. I have found if Spyderco uses a steel many others quickly follow.
 
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It is definitely the rage. It is a very well balanced steel. Will it replace 95% of other steels? No. It's a balanced steel. But it is rapidly becoming the default high-end stainless the way S30V and 154CM and then M390/20CV/CTS204P once were.

It's now standard at Chris Reeve and even Buck offers it. Again, Chris Reeve switched to it as their standard steel, and Buck is running it. That's how deeply it's caught on.
 
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(Actually, Benchmade was named in the original subject section which appears before the thread title...either by accident or other "mystery", and was the basis for the original move.)

Thankfully, due to quick assistance from Columbo, we were able to put things right.

Carry on.
 
No. Magnacut looks to be incredible at being a balanced steel. It's good at edge holding, is tough, and takes an edge well while being corrosion resistant, but there are still many steels that do one or more of these things better. Magnacut is good because it's well rounded, not because it's the best at anything.
 
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Kwon Kwang said:
Magnacut is good because it's well rounded, not because it's the best at anything.
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erm, well, it's well rounded, and is among the best at corrosion resistance. Yes, there are knife steels that do it better. Kinda like how finishing the 100 meter dash in 9.58 seconds is better than finishing it in 10 seconds.
 
LC200N is obsolete in my shop because of MagnaCut
 
heat treat and grind or geometry are way more important, imagine trying to fillet a fish with a competition chopper for an extreme example.
I am not taking anything away from magnacut and love that we have people like Larrin Thomas who are doing the science for us. But the fact that Spyderco took their Salt and replaced a completely corrosion proof steel and replaced it with something that's all the rage right now exposes how much marketing is a part of this.

Also, from what I understand it's not super easy to heat treat, so I don't know that I'd want just anyone to make a knife in that steel over something easier to heat treat.

Knives no knots is a member here that posted a great video from YouTube that explains why carbide size and heat treating may work differently than most people imagine. There's a secondary video that's linked to this one that goes a little deeper.

Both worth watching!

 
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