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@lae
I used to work in a posh fish and chip restaurant and the head chef had a set of ancient (almost as old as he was, and he was about a million) Sabatier carbon steel knives that needed oiling every day otherwise they'd rust. Apparently they can be sharpened more sharply (grammar?!?) than stainless knives. Plus anything you have to oil is cool. I suggest you get some of those.
Anyway, as it turns out, there's Sabatier and then there's Sabatier (http://en.wikipedia.org/wiki/Sabatier) - it's just a generic name; like how loads of cheeses are called parmesan but only the proper one is called parmigiano-reggiano.
I agree with Dammit about the Global knives being awkward for not having a backstop. I think they're ugly too.