Last year i bought a carbon K sab 8" chefs knife for my roommate, a store in Cambridge sells them. Fit and finish were very inconsistent, the guy at the store let me pick from 6 he had in stock and each one was different, particularly the bolster thickness and how well (or not) the handle fit. I picked the one with the best handle fit and straightest blade, and ground down the finger guard/bolster enough with a hand file to let me thin and sharpen all the way to the heel. For a $60.00 knife and a couple hours work, it's pretty decent now. I like the steel, it sharpens up well and seems to have pretty good edge retention and isn't too terribly reactive. It's a good fit for her because she is a fan of European style knives, and in general a fan of all things French in the kitchen. All said and done though, a 210mm Fujiwara FKH is only a few bucks more and much much much better fit and finish, thinner behind the edge, no finger guard, and comparable if not better steel and HT. I've heard good things about the "Elephant" Sab's being sold buy The Best Things, including some newly ground Nogent's from 60 year old forgings, but I haven't seen one in person yet. The thing about Sab's is it's hard to make blanket statements on quality, there are two or three separate companies making carbon Sab's now, and pre-WWII there were dozens.