You're taking a lot of grief considering you're just asking for advice.
Let me see if I can't clarify some of the issues floating around.
It would be helpful if you could narrow things down starting with handle type (wa or western), blade shape, and thinness. It would also be useful to know about the current state of your knife skills; whether you're willing to make a sustained effort to improve them (if you don't want to, that's okay); the current state of your sharpening skills and kit; and whether you're willing to make a sustained effort to improve them (if you don't want to, that's okay).
When it comes to knives, if sharpening isn't everything, it's the most important thing.
It appears to me that you're overrating the importance of particular knife alloys, and of "hardness" in particular. There are some excellent "monosteel" stainless knives which seem to meet your criteria in your price range. You don't need to go with san-mai laminate if you don't want to. It seems to me that the best reason to buy a san-mai knife is appearance. Otherwise, they don't offer much practical benefit. In other words, the rationale for your list isn't practical.
The "damped," "muted" feeling thing which goes along with san-mai bothers me a great deal; but it's something most people don't feel, and of those whom do half don't care. So -- a minority thing which matters to about a third of good cutters. Should you be worried about it? I don't know. It would be nice if you could find a an opportunity for an "in the hand" comparison. Otherwise, just lick your finger, stick it in the air, look sagacious, and guess.
Super hard powdered metallurgical (PM) steels usually don't make enough difference in performance over "regular" alloys to justify their extra price. Tojiro doesn't say what they use in their Powdered Steel series, but it's probably SG1 or SRS15 -- neither of which is a very good PM even as those things go. Unless you have very specific reasons for wanting a Tojiro PS knife, I wouldn't recommend it even if the conversation were limited to PMs.
AS is a very good alloy, but as very good alloys go it's not that big a deal. It's unlikely to the point of near impossibility that you could make use of its comparative benefits or drawbacks vis a vis other very good carbon alloys like 52100, White #2, VS2, etc.
Most people don't need a short and long petty. The whole point of a petty is that it's one knife which will solve all of the short knife puzzles. 6" (150mm) is the generic, "perfect" length.
$100 is a difficult price point for what you want. The Artifex 150 and Tojriro DP 150 yo "Utility" knives are huge bang for the buck. Because petties are so narrow, take so much abuse, and get so much sharpening they tend to wear out faster than any other knife; and that makes value for money a more important consideration than many other knives. I like the MAC Pro 6" Utility but fear that recent price increases make it more expensive than its worth. The Kagayaki CarboNext (semi-stainless) yo petty ticks all your boxes (except for a Japanese handle, which I'm not sure if you want or not), but the CarboNexts frequently ship with lousy edges -- so unless you're already a pretty good sharpener I can't recommend it.
Like most wa and or laser knives, the Gesshin Ginga Inox, Konosuke HH (stainless), Konosuke HD wa petties, and Sakai Yusuke stainless petties are more than you want to spend. Most of my favorite knives are carbon or semi-stainless, but I have a Konosuke HH and think it's an excellent knife and reasonable value for the money.