Chef's Notes

Shhh… you found my notes. I’m Chef Tyler, since you’re here, you might as well stay. This is where I scribble down the sharpest stories, unwrap the juiciest kitchen secrets, and share a few truths most brands won’t tell you. Pull up a chair—let’s talk knives, food, and everything in between.

Image of Pro Chefly Japanese knife slicing fresh avocado on a wooden cutting board, showcasing precision blade edge, smooth cuts, and clean minimal food prep presentation
  • March 24, 2026
Why Deba Knives Transfer Force Differently

Dear Chefs, if you’ve ever wondered why a Deba knife feels like it’s doing half the work for you, you’re...

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Image of Pro Chefly spring green shakshuka with baked eggs, spinach, peas, and fresh herbs, finished with crispy shallots and vibrant golden yolks in a cast iron skillet
  • March 23, 2026
Spring Green Shakshuka with Herbs and Soft Eggs

Dear Chefs, this is the kind of spring dish that wakes up your entire kitchen the moment it hits the...

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Image of Pro Chefly hammered Kiritsuke Japanese knife on a marble surface with fresh green onions and a wooden cutting board.
  • March 20, 2026
How Kiritsuke Geometry Alters Draw Resistance

Dear Chefs, every knife tells you something the moment it touches the board. Some blades glide, others bite slightly before...

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Image of Pro Chefly surf and turf featuring a perfectly seared steak with herb crust and garlic butter shrimp, plated with fresh rosemary and rich caramelized texture for a premium restaurant-style presentation
  • March 19, 2026
Surf and Turf Perfection – Steak with Cajun Garlic Shrimp

Dear Chefs, some dinners don’t whisper, they walk into the kitchen with confidence and a little swagger. Surf and Turf...

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Image of Pro Chefly Damascus petty knife resting on a cutting board surrounded by fresh strawberries and blueberries.
  • March 18, 2026
What a Petty Knife Teaches Finger Placement

Dear Chefs, if there is one thing that quietly separates confident cooks from hesitant ones, it is how they place...

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Image of Pro Chefly warm farro with roasted radish, cherry tomatoes, herbs, and crumbled cheese served in a rustic bowl.
  • March 17, 2026
Warm Farro with Roasted Radish and Herbs

Dear Chefs, there’s something satisfying about a dish that feels wholesome, bright, and quietly comforting all at the same time....

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Image of Pro Chefly Damascus Santoku knife on a cutting board with fresh apples and sliced cheese ready for kitchen prep.
  • March 16, 2026
Why Santoku Knives Shorten Blade Travel

Dear Chefs, some knives ask you to move more than you need to. Others seem to anticipate the cut before...

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Image of Pro Chefly seared fish fillets with crispy skin served with shaved fennel salad and lemon slices on a matte white plate.
  • March 13, 2026
Crisp Skin Branzino with Fennel Pollen

Dear Chefs, there is something about cooking whole fish that feels both elegant and surprisingly simple once you understand the...

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Image of Pro Chefly sushi plating with chef finishing a specialty sushi roll using microgreens and sauces on a restaurant prep station.
  • March 12, 2026
How Aogami Blue #2 Shapes Edge Geometry

Dear Chefs, the first time you feel Aogami Blue #2 steel glide through an onion, something clicks. The edge does...

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Image of Pro Chefly lemon ricotta gnudi with butter sauce, capers, parmesan, and cracked pepper served in a light blue bowl.
  • March 11, 2026
Spring Lemon Ricotta Gnudi with Brown Butter

Dear Chefs, spring cooking always pulls me toward dishes that feel light, bright, and quietly luxurious without trying too hard....

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Image of Pro Chefly Japanese Damascus paring knife with sliced strawberries and fresh blueberries on a cutting board.
  • March 10, 2026
How a Paring Knife Navigates Curved Surfaces

Dear Chefs, curved ingredients expose sloppy technique faster than anything else on the board. An apple rolls. A potato resists....

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Image of Pro Chefly seared duck breast sliced and served over arugula with cherry gastrique and a side of quinoa.
  • March 09, 2026
Seared Duck Breast with Cherry Gastrique

Dear Chefs, seared duck breast is one of those dishes that feels like a restaurant flex but is absolutely achievable...

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Knife Collections

Shop the latest in Pro Chefly Damascus Knives

  • Chef
  • Kiritsuke
  • Petty
  • Santoku
Image of Pro Chefly 8-inch Damascus chef knife with pakkawood wa handle, on a walnut board with burrata, mango and strawberries
Saffron 61, Damascus Chef
$66.00
Image of Pro Chefly 8-inch Damascus chef knife with olivewood wa handle, beside a citrus and shaved fennel salad
Ochre 61, Damascus Chef
$67.00
Image of Pro Chefly 8-inch Damascus chef knife with red resin handle, on a walnut board with sliced tomatoes, basil and garlic
Garnet 60, Damascus Chef
$71.00
Image of Pro Chefly 8-inch Damascus chef knife with black triple-riveted handle, on a board with figs, honeycomb and goat cheese
Noir 60, Damascus Chef
$69.00
Image of Pro Chefly 8-inch Damascus chef knife with blue and burl wood resin handle, standing on a walnut board with green apple, kiwi and lime
Lapis 59, Damascus Chef
$79.00
Image of Pro Chefly 8-inch Damascus chef knife with green resin handle, on a walnut board with fresh mango, passion fruit and mint
Juniper 60, Damascus Chef
$75.00
Image of Pro Chefly 2-piece Damascus knife set with olivewood wa handles, overhead with rainbow chard, red pepper and lemon
Ochre 61, 2-Piece Set
$128.00
Image of Pro Chefly 3-piece Damascus knife set with black-and-amber pakkawood wa handles, overhead with lemon slices, garlic and thyme
Saffron 61, 3-Piece Set
$164.00
Image of Pro Chefly 2-piece Damascus knife set with black triple-riveted G10 handles, overhead with lemon and fresh strawberries
Noir 60, 2-Piece Set
$103.00
Image of Pro Chefly 3-piece Damascus knife set with black riveted handles, overhead on an end-grain board with watermelon, cucumber and lime
Noir 60, 3-Piece Set
$135.00
Image of Pro Chefly 9-inch Damascus gyuto chef knife with olivewood wa handle, overhead with radicchio, red onion and parsley
Ochre 60, Damascus Chef
$70.00