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 Chef slicing ripe tomato on wooden cutting board with a sharp Japanese Damascus knife
  • August 28, 2025
The Story Behind Pro Chefly – From Kitchen Dreams to Knives in Your Hands

Dear Chefs, every brand has a beginning, and Pro Chefly’s start wasn’t in a boardroom—it was in the kitchen. In...

Image of Pro Chefly Test Kitchen Cooking
  • August 27, 2025
Our Philosophy – Sharpness, Honesty, and Craftsmanship

Dear Chefs, every brand needs a philosophy, and ours comes down to three simple ideas: sharpness, honesty, and craftsmanship. These...

Image of Pro Chefly own Chef Jasmine using Japanese VG-10 Knives
  • August 26, 2025
Why Knives Matter – More Than Just Tools in the Kitchen

Dear Chefs, we all know knives cut food—but what if I told you they do much more than that? Knives...

Image of Pro Chefly's Chef Stephen using Damascus VG-10 Steel
  • August 25, 2025
What to Expect From the Pro Chefly Journal – A Community for Chefs

Dear Chefs, welcome to the Pro Chefly Journal—our corner of the kitchen where stories, knowledge, and community come together. This...