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 winter prep ingredients with fresh kale in a bowl beside cherry tomatoes and garlic cloves on a wooden board, ready for slicing with Japanese Damascus knives.
  • November 03, 2025
How Nakiri Knives Simplify Prep for Winter Vegetables

Dear Chefs — winter vegetables are dense, fibrous, and built like armored tanks. Carrots, rutabaga, celery root, parsnips, turnips —...

Image of Chef using a Pro Chefly Damascus Santoku knife to slice cucumbers and vegetables on a wooden board, with fresh produce scraps collected in a stainless steel bowl beside it.
  • October 09, 2025
Santoku Knives vs Nakiri Knives – Choosing the Right Tool for Root Vegetables

Dear Chefs, as the air turns crisp and root vegetables make their glorious return to the table, the question arises—what’s...

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...