I used to carry one in my pocket but it started wearing holes in all my britches pockets so now it gets carried in it's sheath.

I would definitely rebuy a 105 in Magnacut!

I want a Buck with Magnacut

A shotgun with a chainsaw attachment is pretty American.

@@chrisjohnson9542 so is the Indy 500

You're correct! Thanks for taking the time to watch. Always appreciated.

Awesome knife to choose for your first Buck! Would love to hear what you think of it after some use.

Those exist now in case you’re still interested. Same configuration as a standard 110 except in MagnaCut.

Now there's an idea that gets us excited!

They are still in stock on the buck website

We still have some! There was a momentary stall on our website right after the knife went up, but we got it fixed.

@@BuckKnives will you be getting more models made later in the year with this steel like the 110?

These will never come in stock again. Limited to only 800

@@stephenlukovich9648 damn. That's a shame. I didn't know they had them till it was already too late

Glad you found it interesting! Larrin is a wealth of steel knowledge.

Dr. Thomas has an entire blog (Knife Steel Nerds) dedicated to discussing the pros, cons, and material properties of different knife steels. Looking at Buck's site, I'm seeing only a few steels on offer: 420HC, 154CM, S30V, and of course Magnacut. With knife steels, there's a balance between 3 main properties: toughness, edge retention, and corrosion resistance (or stainlessness). I'll try to address the tasks you've listed with those properties in mind. 420HC has the benefits of being the most affordable, and also having the highest toughness. Another benefit is that it is very corrosion resistant, and very easy to sharpen. It has the con of having the poorest edge retention. With the high toughness and stainlessness, this makes a great steel for fish and game processing, for food prep, and will also handle bushcrafting tasks such as making feather sticks, whittling tent pegs, etc. Depending on the thickness of the blade stock and the shape of the edge grind, even heavy chopping and batoning might not be out of the question. This may indeed be the best steel for bushcrafting, with the caveat that it will need to be sharpened more frequently. 154CM has the benefits of decent corrosion resistance (slightly lower than 420HC but on the same level as AUS-8 and AEB-L) and edge retention. It's primary con is having the lowest toughness of the available steels from Buck, although it's still on the same level of toughness as D2 and is more than sufficient for most tasks. This is still seen as (and is!) an upgrade over more "pedestrian" steels, and so it can command a higher price. A 154CM knife will do great with fish and game processing, food prep, and light bushcrafting tasks. However, heavy chopping and prying may run into the limitations on the steel's toughness. This isn't the "best" steel for any of the tasks listed, but is a mighty fine steel for EDC regardless. S30V has the benefits of good corrosion resistance and the highest edge retention of the steels Buck offers. It's primary con is price, being a premium steel that is hard to find in a knife under $100. Another con is that it's more difficult to sharpen on traditional stones, although this can be mitigated by using diamond plates. It also has moderate toughness, being slightly above 154CM but well below 420HC and Magnacut. An S30V knife will be wonderful with fish and game processing given the high edge retention, and that carries over to food prep as well. The same limitations apply to bushcrafting tasks as with 154CM, so it will do do feathersticking and whittling just fine but heavy chopping and prying is not recommended. This might be the best steel of the bunch for those daily cutting tasks, with the high edge retention allowing more cardboard to be cut before the edge needs touching up. Magnacut is interesting because it has a pretty balanced spread of properties, with a rare combo of very high toughness and top-of-the-line corrosion resistance. It also has good edge retention, a little below S30V but similar to D2. The major con right now is availability. It's also a premium steel, so costs are generally higher as well. With high toughness, amazing corrosion resistance, and decent edge retention, it could feasibly serve in any of the roles you mentioned, from cleaning and breaking down game to bushcrafting to food prep. Due to the high stainlessness and toughness, I think this would be the best choice for breaking down fish and game. It won't patina from exposure to bodily fluids unless severely neglected, and the high toughness will help prevent edge chipping in case you hit bone while cleaning game. All of these steels are more than sufficient for cutting cardboard and opening packages. The steels with higher edge retention will just be able to do more cutting before becoming dull. All of these steels are considered "stainless", although its stain LESS, not stain never. Proper care generally involves keeping the steel clean and dry when not in use. Basically, you can use warm water and a light detergent (drop of dish soap) to remove debris from the blade, taking care to avoid submerging the handle. Then, carefully rise and dry the blade. If it's a folder, a little drop of oil on the pivot goes a long way.

Thank you for that very informative information. I really appreciate it. Honestly, from the sound of it, their 420hc seems like their best option. The toughness and corrosion resistance being as high as it is. I do have experience with that steel, and it does lose an edge rather quickly, but a few strokes on the sharpener and your shaving hairs again. I do really wish Buck offered some carbon steels as well as some scandi grinds or more flat grinds. The hollow grind they have on their classic grind would have me worried on most difficult tasks.

@@jessejohns4783 420HC is a great steel, especially with Paul Bos' heat treat on it. Other manufacturers don't do it as well in my experience. I still think there's reasons for owning other steels though. I have a couple (non-Buck) knives in S30V and the extra edge retention is exceptional. With 420HC, after a day's work the knife needs a touchup to keep it sharp. With S30V, it stays sharp for weeks at a time, only needs a light stropping to come back to razor edged, and only needs to be touched up on a bench stone once or twice a year. But yeah, not my pick for a hard use chopper, with that lower toughness. Speaking of carbon steels! I'd love to see Buck play with CPM 3V. It's got the same level of toughness as 420HC, the same level of edge retention as 154CM, but isn't stainless. I don't mind taking a little extra care of a nice knife though, and it would be really cool to see my favorite Buck 110 design in something like 3V.

Something we are looking into!

@@BuckKnives we can't wait to see what you have cooking!!

yeah absolutely would love a Button Lock 110, maybe even with a flipper tab?

fidget factor would be off the charts. Not to mention the sound.

Because production kitchen knive companies use shit steel. There are high end kitchen knife makers making magnacut blades. Same with bushcraft makers. Everyone is slowly hoping on

What Zandrews said.

It's also worth mentioning that Magnacut is a very new steel, with relatively low demand right now. That makes it more expensive to buy for production knife makers, and the supply is relatively lower than the common stainless steels they tend towards. There's also other elements of production, such as ease of stamping/machining and ease of sharpening, that might make Magnacut seem less attractive to mass-production kitchen knife shops. After all, if it tears up their dies and their belts more than the soft stainless they're used to, that increases their production costs. And then there's the heat treat protocol. And the fact that most people want cheap, disposable kitchen knives and probably aren't willing to pay Magnacut (or any other premium powdered metallurgy steel) prices.

A Magnacut puukko would be pretty nice!

63HRC

@@BuckKnives Thank you.

We will be continuing to add in more MagnaCut moving forward!

@@BuckKnives Keep them coming, I’ve never bought a knife so fast as your Magnacut 119 stealth run. A friend called while I was in the shower and told me about the run, I still had shampoo in my hair when I made the order because I jumped out immediately.

Our 420HC isn't going anywhere anytime soon!

@@BuckKnives that's really good to hear, I'm a huge buck fan. I use my knives for a very wide range of task, not having a steel that touches up on a Arkansas would be pretty sad to me personally. Thanks for the assurance!

​@konnorwerth4906 you can most definitely sharpen super steels anywhere. Pick up a worksharp field sharpener. It's like 20 bucks dude. It has a 20 degree guided diamond stone. With a strop. There is no reason to fear having or using super steels. They're pretty easy to take care of.

@@Puddspanker can't sharpen on Arkansas stones or river rocks that and it has lower toughness that's why I stick with my 420hc

@@konnorwerth4906 I personally would never sharpen my knives with river stones. I'd rather have a super steel that can stay sharp for along time. Upkept with minimal sharpening and stropping. If I need to sharpen in the field, the field sharpener works fine. And for toughness, unless your beating your knife and batoning, a minute toughness differential doesn't really matter. I personally think 420hc is ass. It sharpens like shit and is a bit soft. But if you dig it, that's pretty dope. Cheers.

In general, you gotta trade off between toughness and hardness. 420HC might not heat treat to the highest rockwell out there, but it's got top-of-the-line toughness out of all the stainless steels and that's a major reason people like it. Buck's 420HC is still the best 420HC on the market, thanks to the Paul Bos heat treat. And for people who need a stainless steel that is as tough as possible, 420HC is hard to beat.