So, I'm in the market for a carbon knife. Unsure if I want to go for a 210 slicer as is so popular in these parts, or if I want to go for a normal 210-240 chef's knife as a foil to my HD. I was thinking it'd be nice to have a Sabatier, so I went to where I know to go and acquire legit Sabatiers - thebestthings. But now I have questions. What is better/different between the Nogent, the Canadian Massif, and the normal carbon ones? I see a difference in handles, but is that really all? Any difference in construction, spine thickness, geometry, etc? Or how about rarity?
And then they made it more confusing by having their "house brand of carbon French knives".
Either way, I was planning on rehandling the carbon knife anyways (or, rather, I was going to have Dave rehandle it), so I just need to know blade-for-blade is there any difference or reason to get a Sabatier over house brand, and if so, WHICH Sabatier?