First, my condolences on your late carbon K-Sabatier. I feel your pain.
I'm assuming you would prefer a replacement which would have about the same profile and feel in your hand as your lamented K-Sab.
After initially reading the posts in this thread, I went home and started rummaging around in the cutlery I currently have that's not in storage - and came up with (1) a 210 mm Al Mar Ultra-Chef gyuto; (2) a vintage Veritable "Chef au Ritz" 200 mm carbon steel chef knife; and (3) a MAC SB-85 "Superior" series "Fillet" knife. Those were the knives I thought would be of use in a comparative search for a replacement.
While I have not specifically used or handled a 200 mm K-Sabatier chef's knife, I have handled and worked on several other 200 mm sabs. And I can say that the ones I have experienced are really different animals than their bigger cousins. Lighter, shorter (relative height, from edge to spine) and MUCH thinner compared to their 250 mm workhorse Sab cousins. By just those criteria, that takes out the Henckels. If anything, I would consider a 200 mm carbon steel Sab (if the Chef au Ritz was a good example) as a relatively decent larger petty (BDL in one of his posts asserted that he used his 200 mm nogent-style chef's knife as a petty).
As for a stainless K-Sab, I probably wouldn't want to get one. The steel is pretty much the same as Henckels, Wusthof and other European mass-market stainless steel knives - tough (to resist breakage and chipping) and much more difficult to properly sharpen or keep sharp, compared to good Japanese knives.
I would also wonder about a gyuto, such as either the Al Mar or the FKM. The issue here is height: the Chef au Ritz is about 38 mm (which I presume is about the height of a 200 mm K-Sab) while the height of the Al Mar is about 48 mm and the FKM is 44 mm. It might not sound like much - but it does add up to a different experience.
The one knife I currently have which probably comes closest to the Chef Au Ritz is the MAC SB-85, which is described in both the MAC-USA and MAC Knives International web sites as a "Fillet" knife. It's from MAC's "Superior" series, with a slightly thicker blade that is differently heat-treated to a harder level than either the Original Series or the Professional series MAC's. It's close (210 mm) to the same length as a 200 mm Sab, the blade height is about the same and the blade profile (along the edge) is if anything with less rocker than even classic French Sab's. The biggest difference is in the thickness of the blade - vintage carbon Sab's thin out VERY quickly once forward of the heel/bolster, while the SB-85 and other Japanese knives have a much less pronounced and gradual thinning of the blade when running towards the tip. The result is a comparatively stiffer blade. Balance on both the Chef au Ritz knife and the MAC SB-85 are near the heel of the knife.
The other major difference is that the SB-85 is a workhorse knife. Don't look for fine finish or a bolster on the SB-85. It has no bolster and the main concession is that the scales have a much more relieved edge than the Original series. Like most MAC Superior steel knives (including the Ultimate series), the SB-85 probably would benefit with some thinning behind the edge.
Sharpening of the SB-85 is like most Japanese knives - the edge sharpens without problems and, like other MAC knives, the steel will easily hold a 15 degree 50-50 edge. I bought my knife used on eBay (the American market site) with chips showing on the posted pictures and had no problems sharpening them out.
The MAC-USA site and the MAC-Internation site both use a description of the SB-85 being a "Fillet" knife. If anything, I have a problem with that description: fillet knives in my experience are light,short profile, thin and flexible knives. The SB-85 isn't anywhere near as thin as any other fillet knife I have seen and it is anything BUT flexible.
The knife is not listed as part of the stock of Continental Chef Supplies, but they could probably order it. The other authorized UK distributor is Hansens Chef Shop Ltd. in London, but they do not list any stock availability or retail prices. Amazon.co.uk does list 4 secondary sellers of this knife (look under "Mac Superior Sashimi 21 cm anti-stick"), with prices from 72-1/2 pounds to 75 pounds.
Hope that helps.