Introducing
The MagnaCut 9" Chef Knife
We’re excited to announce something big—and sharp. On June 13th, our stores will begin offering an ultra-limited release of our flagship 9-inch Chef Knife, now reimagined with a premium desert ironwood handle and a breakthrough steel: MagnaCut. This is our first time using MagnaCut in the kitchen, and it might just change everything.
Only 47 knives have been made. They are individually numbered and beautifully finished with premium desert ironwood handles and signature New West blue G10 liners. These knives are available now in all of our stores, and they'll go fast. The remaining knives will launch online on June 19th. If you want early access for the online drop, sign up below to be the first in line.
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.
Blog posts
View all-
Shaped by the Snake River | The Story Behind Ne...
A kid from Ohio fell in love with moving water and never looked back. The story behind the Snake River Series — and the man who built New West KnifeWorks....
Shaped by the Snake River | The Story Behind Ne...
A kid from Ohio fell in love with moving water and never looked back. The story behind the Snake River Series — and the man who built New West KnifeWorks....
Read More -
Jack Rellstab's Custom Elk Antler Steak Knife Set
Forge-welded sanmai steel. Naturally shed Rocky Mountain elk antler, lapped flat on granite and pinned by hand. Journeyman Smith Jack Rellstab made six steak knives that will never be made...
Jack Rellstab's Custom Elk Antler Steak Knife Set
Forge-welded sanmai steel. Naturally shed Rocky Mountain elk antler, lapped flat on granite and pinned by hand. Journeyman Smith Jack Rellstab made six steak knives that will never be made...
Read More -
The Year of the MTN Man
"This is the Year of the MTN MAN," says founder Corey Milligan. "Hunting, fishing, skiing, cooking over fire, getting way out there… that's always been part of our DNA." New...
The Year of the MTN Man
"This is the Year of the MTN MAN," says founder Corey Milligan. "Hunting, fishing, skiing, cooking over fire, getting way out there… that's always been part of our DNA." New...
Read More -
Recipe: Tomahawk Over Fire, Finished Right
A reverse-seared tomahawk steak with rich, herb-loaded entrecôte sauce by @smokepointq.
Recipe: Tomahawk Over Fire, Finished Right
A reverse-seared tomahawk steak with rich, herb-loaded entrecôte sauce by @smokepointq.
Read More