Sabatier 10" one of the older (I lnow its hard to date them exactly but I believe its pre wwII) is my go to knife right now. It has its quarks but I love it. I've owned and regularly used Wustof knives up until three or four years ago when I made the switch to better Japanese knives, which the Germans just can't compete with, in my opinion. I'm also a pretty big fan of high carbon knives now, so much easier to sharpen then stainless for me. I think that my next big purchase is going to be a 240mm konosuke gyuto.
New production and NOS Sabatier carbons worth owning (such as K-Sabatier au carbone, Mexeur et Cie au carbone, Thiers-Issard carbon, and the Thiers-Issard Nogent) cost more than $100.
As to the older knives, it's usually pretty easy to date them to the nearest decade especially if they've got any engraving on the blade or handle. Post a picture and/or tell me where and how you got it, and I'll see what I can do for you.
"High carbon" doesn't mean what you think it does. All steel is a mix of iron, carbon and sometimes some other elements. "High carbon" is not the opposite of "stainless." As an industry term of art, it means the steel alloy has at least 0.50% carbon by weight; and fwiw many stainless steel alloys qualify as "high carbon."
There are four broad classifications of steels based on rust and stain resistance. Again, using terms of art, they are: Stainless; Stain Resistant; Semi-Stainless; and "Carbon," and the terms are applied as functions of the amount of chromium in the alloy. "Stainless" means that the alloy contains at least 13% chromium; "carbon" steels usually run under 4% chromium; semi-stainless goes from around 4% - 9%; while "stain resistant" usually means 10% - 13%. All of these definitions are very soft, there's a great deal of disparity depending on who's using the terms.
I never recommend carbon knives to someone who hasn't already displayed an interest; and would recommend stainless over anything else, especially carbon, to almost anyone for cooking school or anywhere else where time pressure is intense. It's not that carbon knives require so much extra care compared to stainless knives, it's that they require care RIGHT NOW.
High quality modern stainless alloys have edge properties as good as all but the very best modern carbons. There's nothing the carbon alloy Sabatier uses or used you won't get out of AEB-L, G3, 19C27, CPM 154, etc., except for "feel" on the stones.
I agree that modern Japanese and a few American knives are better for most people than modern German or Swiss knives because of their better edge taking and holding properties, more agile and more versatile profiles, and lighter weight.
As it happens, I have two Konosuke HDs (HD is Konosuke's name for their semi-stainless series): a 270mm gyuto and a 300mm suji; and have a 150mm HH (stainless) petty. They're wonderful knives. I also have four "go to" carbon Sabatier chef's -- two K-Sabatier au carbone, a "Canadian," and a Nogent -- as well as a bunch of other carbon Sabs (not to mention a few non-Sab carbons) and they're just as wonderful in their own ways and equally beloved.
Not to drift too far, but while we're on the subject of Sabatier carbon chef knives, I recently got a carbon (52100) Richmond Ultimatum which is just as good as a Sab in most respects and far better in some.
Sometimes wonderfulness is not the point. Sometimes practicality is more important.