Here is my YouTube video of a sushi knife restoration. The handle was chipped and falling apart, and the blade was rusty and had lost most of it's features.
There is no term as "sashimi bouchou" in Japanese either except as a slang term to belittle a knife. In English vernacular the term "Sashimi knife" ifs frequently used to describe a Yanagiba. The OP's knife is clearly not a yanagiba.
A sushi-shokunin uses Debas in various sizes to break down and fillet and Yanagibas for slicing. There are some additional variations of Debas as well as Yanagibas. But those two categories comprise the core of any "sashimi/sushi" work. An Usuba/Nakiri may also be used as well as other types depending on the chef's preference.
I suggest you go over to KKF to learn something about the subject.
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