Wiki-Kasumi Hari Awase

The back is steel and the front is base metal, joined together front and back, but in this case, they use steel material that is already made in two layers. Usually there is no edge in forged knives. Therefore, the sharpness is lower than Kasumi(Aawase). The feature is that the thickness is uniform and the line on the blade (cutting edge) part is straight. It is often used for yanagiba knives. The price is also a little cheaper. Of course, the sharpness and price vary greatly depending on the material.

Related websites
Single vs. Double-Edged Japanese Knives: A Comparative Guide | KIREAJI