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 chef slicing bell peppers on a cutting board with diced onions and peppers nearby, showcasing precise prep work before using Japanese Damascus knives in the kitchen
  • November 04, 2025
Why Kiritsuke Knives Demand Respect in Professional Kitchens

Dear Chefs — there are knives that are “multi-purpose,” there are knives that are “specialty,” and then there are knives...

Image of Chef slicing cheese with a Pro Chefly knife on a charcuterie board with crackers, grapes, hummus, and artisan cheeses.
  • August 30, 2025
From Bunka to Nakiri: Why Every Pro Chefly Knife Has a Place in Your Kitchen

Dear Chefs, let’s be honest—sometimes the hardest part of cooking isn’t the recipe, it’s choosing the right knife. Do you...