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's knife with a hammered Damascus steel blade and green resin handle slicing fresh mango cubes on a wooden cutting board.
  • November 02, 2026
How to Carve a Turkey Cleanly (And Which Knife to Actually Use)

Dear Chefs, learning how to carve a turkey is mostly a lesson in patience and geometry, and only partly a...

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Image of Pro Chefly dry-brined spatchcock turkey with crackling golden skin, roasted onions, carrots and thyme on a terracotta platter
  • November 01, 2026
Dry-Brined Spatchcock Turkey That Actually Cooks Evenly

Dear Chefs, a spatchcock turkey is the answer to the question every Thanksgiving host eventually asks, which is why the...

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Image of Pro Chefly Damascus steel Kiritsuke knife with a green handle slicing fresh fennel on a wooden cutting board.
  • October 31, 2026
Are Left-Handed Japanese Knives Worth Buying?

Dear Chefs, left-handed Japanese knives are one of the most misunderstood corners of the knife world, and cooks on both...

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Image of Pro Chefly pumpkin seed pesto rigatoni tossed with toasted pepitas and shaved Parmesan
  • October 29, 2026
Pumpkin Seed Pesto From the Jack-o'-Lantern You Carved

Dear Chefs, pumpkin seed pesto is what happens when the guts of a jack-o'-lantern get a second life as the...

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Image of Sticky Toffee Pudding, the Dessert October Was Built For
  • October 27, 2026
Sticky Toffee Pudding, the Dessert October Was Built For

Dear Chefs, sticky toffee pudding is the cozy autumn dessert that tastes like it took all afternoon and takes closer...

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Image of Pro Chefly Damascus steel Nakiri knife with a hammered blade and wooden handle beside sliced cucumbers and watermelon radishes.
  • October 25, 2026
Knife Anatomy 101: Spine, Choil, Heel and Why They Change the Cut

Dear Chefs, kitchen knife anatomy is one of those subjects that sounds like homework until you realize every part of...

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Image of Pro Chefly Filipino chicken adobo, glossy braised chicken thighs with garlic and bay leaves beside steamed white rice
  • October 23, 2026
Filipino Chicken Adobo, Four Ingredients and No Watching

Dear Chefs, Filipino chicken adobo is proof that a short ingredient list can outwork a long one, because soy sauce,...

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Image of Pro Chefly Damascus steel paring knife with a dark wood handle beside fresh strawberries and lemons on a wooden cutting board.
  • October 21, 2026
Pumpkin Carving With a Kitchen Knife: What to Use and What to Never Use

Dear Chefs, pumpkin carving with a kitchen knife sounds like a harmless October tradition until the blade jams halfway through...

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Image of Pro Chefly roasted beet and goat cheese salad with arugula, golden beets and candied walnuts in a terracotta bowl
  • October 19, 2026
Roasted Beet and Goat Cheese Salad With Candied Walnuts

Dear Chefs, roasted beet and goat cheese salad with candied walnuts is the dish that talks beet skeptics into a...

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Image of Pro Chefly sweet potato gnocchi seared in brown butter with crispy sage, Parmesan and walnuts
  • October 18, 2026
Sweet Potato Gnocchi in Sage Butter

Dear Chefs, homemade gnocchi has a reputation as a project for patient people with floury forearms, and sweet potato gnocchi...

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Image of Pro Chefly Damascus steel Kiritsuke knife with a green handle slicing blood oranges on a wooden cutting board.
  • October 17, 2026
Kurouchi, Nashiji, Tsuchime: How to Read a Japanese Knife Finish

Dear Chefs, the surface of a Japanese knife tells a story before you ever pick it up, and three words...

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Image of Pro Chefly cochinita pibil, shredded achiote pork with pickled red onions, lime and warm corn tortillas
  • October 16, 2026
Cochinita Pibil for Día de los Muertos

Dear Chefs, cochinita pibil is a Yucatán classic, and this version brings the technique home with a Dutch oven, a...

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Knife Collections

Shop the latest in Pro Chefly Damascus Knives

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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
$69.00
Image of Pro Chefly 8-inch Damascus chef knife with olivewood wa handle, beside a citrus and shaved fennel salad
Ochre 61, Damascus Chef
$71.00
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
$75.00
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
$72.00
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
$83.00
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
$79.00
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
$135.00
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
$172.00
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
$108.00
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
$142.00
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
$72.00