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 Damascus Kiritsuke knife with green handle displayed alongside blood oranges, fresh fennel, and mint.
  • September 10, 2026
15 Degrees vs 20 Degrees: Why Japanese Knife Edge Angles Matter

Dear Chefs, the difference between a 15 degree and a 20 degree edge is five degrees on paper and something...

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Image of Pro Chefly Damascus chef knife with hammered blade displayed alongside fresh figs, honeycomb, and golden honey.
  • September 08, 2026
How Often Should You Sharpen a Japanese Kitchen Knife?

Dear Chefs, the honest answer to how often you should sharpen a Japanese knife is that nobody can tell you...

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Image of Pro Chefly roasted delicata squash with feta, pumpkin seeds, fresh mint, and a sweet honey drizzle.
  • September 07, 2026
Roasted Delicata Squash With Hot Honey and Feta

Dear Chefs, delicata is the squash that removes every excuse, because its skin is thin enough to eat and it...

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Image of Pro Chefly Kiritsuke knife with a Japanese-style blade and wooden handle slicing fresh vegetables on a cutting board.
  • September 06, 2026
Honing vs Sharpening: The Difference Most Home Cooks Get Wrong

Dear Chefs, the rod that came with your knife block is not a sharpener, and the confusion around that single...

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Image of Pro Chefly bacon-wrapped dates stuffed with melted cheese and finished with a sweet honey drizzle.
  • September 05, 2026
Chorizo and Manchego Stuffed Dates for Football Sunday

Dear Chefs, every host needs one appetizer that takes ten minutes and makes people ask where you got it, and...

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Image of Pro Chefly Damascus paring knife peeling a fresh green pear with precision.
  • September 04, 2026
Whetstone Sharpening for Beginners: The Only Grits You Actually Need

Dear Chefs, whetstone sharpening has been made to sound far more complicated than it is, largely by people selling stones....

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Image of Pro Chefly sheet pan Italian sausage with roasted bell peppers, red onions, cherry tomatoes, and fresh basil.
  • September 03, 2026
Sheet Pan Sausage and Peppers for Back-to-School Weeknights

Dear Chefs, September has a particular kind of chaos to it, where everyone is suddenly on a schedule again and...

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Image of Pro Chefly smoked beef brisket sliced on a wooden cutting board with a peppery bark and tender, juicy center.
  • September 02, 2026
Honey-Glazed Brisket Worth the Long Braise for Rosh Hashanah

Dear Chefs, brisket is the one holiday centerpiece where the cooking is easy and the carving is where people lose...

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Image of Pro Chefly herb-roasted pork shoulder with golden onions and savory pan juices.
  • September 01, 2026
Apple Cider Braised Pork Shoulder for the First Cool Night

Dear Chefs, there is one evening every September where you open a window out of habit and immediately close it...

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Image of Pro Chefly okra recipe with tender okra simmered in a rich tomato sauce with onions and peppers.
  • August 31, 2026
Okra & Tomato Stew for Anyone Who Thinks They Hate Okra

Dear Chefs, okra has spent decades taking the blame for something that is almost entirely the cook's fault, because nearly...

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Image of Pro Chefly Santoku knife slicing fresh yellow squash alongside eggplant and basil on a wooden cutting board.
  • August 30, 2026
The Three Virtues: The History Behind the Santoku's Name

Dear Chefs, santoku translates to three virtues, which is an unusually poetic name for a kitchen tool and an unusually...

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Image of Pro Chefly plum tart topped with fresh plums and sliced almonds, finished with a light dusting of powdered sugar.
  • August 28, 2026
The Roasted Plum & Almond Tart That Makes You Look Like a Baker

Dear Chefs, there is a particular category of dessert that photographs like pastry school and cooks like a weeknight, and...

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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