🔥 The Steel & Heat-Treat Behind Every Doberman Forge Blade

A great knife starts with purpose-built steel — not hype. At Doberman Forge, every blade is hand-forged, heat-treated, and finished using a process that matches the steel to the knife’s real-world use. Whether you're slicing brisket, dressing game, or prepping veg, your edge needs the right backbone.

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🧭 Quick Steel Comparison

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🔩 The Steels I Use

52100

• High-carbon ball-bearing steel
• Incredible edge retention and fine grain structure
• Ideal for kitchen knives and precision slicing
• Takes an extremely sharp edge with minimal maintenance between uses

80CrV2

• My go-to steel for field knives and EDC
• Shock-resistant and durable under abuse
• Takes a keen edge and holds it well
• Sometimes called “Swedish saw steel,” it’s a sleeper performer

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Damascus (80CrV2 & 15N20)

I forge all my Damascus steel in-house using alternating layers of 80CrV2 and 15N20. This blend isn’t just about looks — it’s built to perform.

• 80CrV2 provides toughness and cutting strength
• 15N20 adds flexibility and a bright contrast in the etched layers
• Forge-welded and twisted by hand, then heat-treated for real-world use
• Looks great, cuts better — a true blend of art and function

Whether it’s a custom pattern or a layered Gyuto, my Damascus blades are forged to the same high-performance standard as my monosteel knives.

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CPM Magnacut Stainless Steel

When you want the edge-holding of high carbon with the low maintenance of stainless — this is it.

• Designed by metallurgist Dr. Larrin Thomas for knives
• High vanadium and nitrogen content create a tight grain and long-lasting edge
• Full stainless protection (10.7% chromium)
• Tougher than most traditional stainless steels like S35VN
• Surprisingly easy to sharpen for a “super steel”

🛎️ Note: Magnacut is currently only available in my 8" Gyuto model.
Interested in another blade with Magnacut? Contact me for a custom build.

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🔥 My Heat-Treat Process

I tailor the heat treatment to each steel’s unique needs — using the latest metallurgical data and modern precision equipment.

Every blade goes through:

• Thermal cycling to relieve stress and refine grain
• Austenitizing at a controlled temperature
• Quenching (in Parks 50 oil at 120°F for carbon, air quench for stainless like Magnacut)
• Tempering in 2+ cycles to dial in the final hardness and resilience

💡 Carbon steel kitchen knives are hardened to ~61–62 HRC for crisp slicing.
Field knives are tuned for a touch more toughness (~60–61 HRC).
Magnacut blades are taken to 63–64 HRC for max performance.

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🧪 Why It Matters

A great knife isn’t just about shape or style — it’s about steel selection, heat treatment, and consistency.

I don’t just build blades to be sharp out of the box. I build them to hold up for life.

• Designed for purpose
• Tuned for performance
• Backed by experience and a lifetime warranty

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💬 Still Deciding?

Choosing the right steel depends on how (and where) you plan to use your knife.
Not sure what’s best? I’ll help guide you — no guesswork, no fluff.
Reach out at Sales@DobermanForge.com

🔧 Other Steels by Request

While I primarily work with 52100, 80CrV2, Magnacut, and in-house Damascus (80CrV2/15N20), I also work with other high-performance alloys on a custom or limited basis — including tool steels like W1, W2, O1, and others depending on the project.

If you have a particular steel in mind, feel free to reach out. I’m always open to designing the right blade for your specific needs.

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🛠️ Same Craft, Same Commitment

Whether you're holding a rugged carbon camp knife or a polished Magnacut chef’s blade, every Doberman Forge knife is:

• Heat-treated using modern protocols and precision tools to unlock each steel’s potential
• Hand-ground and performance-tested in-shop
• Backed by a lifetime warranty and real-world support

This isn’t just steel — it’s a tool for life.