柳刃包丁 from the Seki forges of Kanetsune, made in the period when they were supplying working sashimi knives to restaurants across central Japan. The registered Kanetsune cartouche is the same mark seen on their better workshop blades — dependable heat treat, clean lines, meant to be sharpened often. This one has been brought back to a bright, even finish with the shinogi intact, so the long pull cut reads straight from heel to tip. Western handle keeps it familiar for cooks moving over from European knives.