Years ago, when Tina Chon and Craig Field crossed paths in the heat of a professional kitchen, they had no idea their shared obsession with sharp tools would carve the path to a love story.
“In a kitchen full of busy chefs, we bonded over our preference of using Japanese knives,” Craig recalls fondly. “We both took sharpening seriously and somehow, that turned into an ongoing competition to see whose blades were sharpest!”
What started as a rivalry over precision quickly forged into a bond stronger than tempered steel, and the relentless “ding” of the kitchen’s call bell soon gave way to a chorus of wedding bells. As newlyweds, they dreamed of opening a restaurant together, envisioning a Korean tasting menu that would showcase their creativity. But in the early 2010s, Denver’s dining scene wasn’t quite ready to embrace their bold concept.
Undeterred, they turned back to what had brought them together in the first place: their shared passion for knives—especially the art of Japanese cutlery. That love became the spark for Carbon Knife Co, their thriving culinary haven nestled in the heart of the RiNo neighborhood.
Step into their storefront at 3151 Larimer Street, and the seemingly endless wall of handcrafted blades makes an undeniably sharp first impression. Look closer, though, and you’ll discover the real brilliance—a meticulously curated playground designed for chefs and culinary enthusiasts alike.
Lose yourself in their unrivaled collection of cookbooks, then wander into a pasta lover’s paradise, complete with all the tools, ingredients, and accoutrements you could dream of. Just around the corner, you’ll find cocktail essentials begging you to elevate your bar game and a pantry section stocked with gourmet dry goods that will have your mouth watering on the spot!
But the real showstoppers—undoubtedly—are the knives.
The store showcases some of the finest kitchen knives in the world, with over 90% of its collection originating from Japan. Featuring the craftsmanship of 40-50 renowned makers, Tina and Craig have made it their mission to personally connect with as many of the blacksmiths and artisans as possible. “That was a big thing for us—especially when we started—was having a bit of backbone and only selling things that we ourselves, as chefs, would rely on and use,” Craig shares. “That meant going straight to the source: knocking on doors, shaking hands, and meeting these incredible makers in Japan.”
While their collection is vast—with intricate blades of all shapes and sizes—Craig’s advice for chefs of all skill levels is to simplify their knife assortment. “People usually have a big block of 18 knives sitting on their countertop and only end up using two or three of them mainly,” he explains. “So our goal here is to minimalize; people really only need three to five knives max. Anything else, you’re just having fun.”
Whether you’re new to cooking or a seasoned professional, a visit to Carbon Knife Co is bound to spark your imagination and set your taste buds dancing. As Denver's go-to spot for top-tier cooking tools, you might even find yourself rubbing elbows with a local celebrity chef on the hunt for their next blade. Time your visit just right, and you could meet one of the knife makers in person. With sharpening classes, meet-and-greets, and knife-making events, there's always something cooking at Carbon Knife Co!
Regardless of your relationship status this Valentine’s season, it’s never a bad idea (or too late) to fall in love with cooking. And if Tina and Craig’s love story teaches us anything, it’s this: stay sharp, and you might end up with a chef’s kiss.
To learn more, visit CarbonKnifeCo.com