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 stainless steel Japanese knife with a premium wood handle resting beside fresh pineapple and coconut on a cutting board, highlighting tropical prep precision
  • November 05, 2025
How to Perfectly Fillet Whole Fish with a Deba Knife

Dear Chefs — whole fish is one of those ingredients that separates the “home cook who dabbles” from the chef...

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...