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 VG-10 damascus steel japanese chef knife with vibrant resin handle slicing fresh beets and potatoes on marble countertop
  • November 11, 2025
What Makes Hand-Forged Damascus Knives Worth the Investment

Dear Chefs, let’s talk about the love of the blade. Not the idea of “owning a nice knife,” but the...

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Image of Pro Chefly cozy winter cinnamon coffee cake with pecan crumble topping served on a white plate beside whole cinnamon sticks for seasonal baking inspiration
  • November 10, 2025
Cinnamon Swirl Coffee Cake – A Warm Start to Fall Mornings

Dear Chefs — this is one of those fall morning bakes that fills the entire house with cinnamon warmth, butter...

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Image of Pro Chefly stainless steel Japanese knife with a rich wood handle laying beside fresh coconut and chopped mango, showcasing premium blade control for tropical prep
  • November 10, 2025
How to Use a Deba Knife for Poultry Breakdown Like a Pro

Dear Chefs — breaking down poultry is one of the greatest skill tests in the kitchen. Anybody can roast a...

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Image of Pro Chefly chef rolling fresh sushi with sesame tuna, cucumber, and rice on a bamboo mat before slicing with a Japanese Damascus knife.
  • November 09, 2025
How the Kiritsuke Knife Excels in Fine Sushi Preparation

Dear Chefs — sushi may look simple, but it’s one of the most technique-exposing cuisines on earth. There is no...

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Image of Pro Chefly fresh breakfast mise en place with greens, cucumbers, tomatoes, avocado, cheese, and eggs as hands crack an egg into a pan, ready for premium knife prep
  • November 08, 2025
Why Every Vegetarian Chef Should Own a Nakiri Knife

Dear Chefs — if your world is vegetable-forward, flavor-forward, plant-forward, and precision-forward… the Nakiri is the closest thing to a...

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Image of Pro Chefly chef slicing fresh salmon into precise cuts with a sharp Japanese Damascus knife on a clean board, highlighting professional sushi prep technique
  • November 07, 2025
How to Master Speed and Control with a Chef Knife

Dear Chefs — here’s the truth most beginners never hear: speed doesn’t come first. Control comes first. Speed is the side...

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Image of Pro Chefly AUS-10 Japanese Damascus knife with a premium wood handle slicing fresh lemons on a cutting board in natural light.
  • November 06, 2025
How to Prevent Rust and Tarnish on Damascus Steel

Dear Chefs — Damascus steel is a piece of kitchen jewelry… but unlike stainless, it will react if you treat it...

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Image of Pro Chefly creamy mashed potatoes served in a rustic bowl on a wooden table with garlic and fresh herbs, ready for plating in a winter comfort dish
  • November 05, 2025
Roasted Garlic and Herb Mashed Potatoes – A Cozy November Side

Dear Chefs — this is the kind of side that hugs the whole plate. We’re building plush, buttery mashed potatoes...

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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...

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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...

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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 —...

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Image of Pro Chefly VG-10 Damascus steel Japanese chef knife with a hammered finish resting on a clean marble surface beside sliced mango and lemon, showcasing premium kitchen craftsmanship.
  • November 02, 2025
Why the Chef Knife Is the Backbone of Every Pro Kitchen

Dear Chefs — every fall, when kitchens get heavier, faster, and more ingredient-dense… this debate comes up again and again:...

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Knife Collections

Shop the latest in Pro Chefly Damascus Knives

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Image of Pro Chefly VG-10 Damascus steel Japanese chef knife with resin handle and hammered Damascus blade on white background.
8” Damascus Chef Knife
$85.00
Image of Pro Chefly VG-10 Damascus steel Japanese chef knife with pakkawood handle on a white background.
8" Damascus Chef Knife
$75.00
Image of Pro Chefly VG-10 Damascus steel Japanese chef knife with olivewood handle on white background.
8" Damascus Chef Knife
$75.00
Image of Pro Chefly VG-10 Damascus steel Japanese gyuto knife with resin handle on white background.
8" Damascus Chef Knife
$82.00
Image of Pro Chefly VG-10 Damascus steel Japanese chef knife with triple-riveted G-10 handle on white background.
8" Damascus Chef Knife
$80.00
Image of Pro Chefly VG-10 Damascus steel Japanese chef knife with resin handle on white background.
8" Damascus Chef Knife
$100.00
Image of Pro Chefly AUS-10 Damascus steel Japanese gyuto knife with resin and wood handle on white background.
8" Damascus Chef Knife
$90.00
Pro Chefly
8” Damascus Chef Knife
$85.00