Sabatier's are great. They were standard issue when I went Culinary School in Europe.
The problem is that Sabatier is a named for the region (town). There are MANY producers using the name. We were lucky, the school only sourced for us one of the 3 top producers ever "K" SABATIER. (I still collect the NICE, OLD ones)
The composition of the steel in France has changed so much since 1984. The stainless knives can be questionable if not top quality and what is marketed commonly today (new knives by Sabatier) are only average knives. (eBay etc..) I would not recommend a Lay person sourcing the better older ones. This would be quite a task and not worth the time.
Your best bet-the Wusthofs.
Hope this helps and I am sorry if I offended anyone.