Vintage Ko-Yanagiba / Sashimi Knife, approximately 190 mm blade / 330 mm overall, right-handed single-bevel grind. The slender profile, kasumi finish, and refined shinogi line align with late-Showa to early-Heisei Sakai production, likely crafted for sashimi or precise trimming. Features an aged water-buffalo horn ferrule paired with a re-finished Japanese hardwood wa handle, offering warm balance and visible age patina. Blade shows mild carbon peppering and polish waves from prior restoration, typical of Shirogami-steel kasumi knives from this era.