In general use 'carbon steel' knives referes not so much to the amount of carbon, but the fact that is a 'simple' steel: carbon + iron. I've read ads that 'these knives are high carbon' or even funnier is the 'high carbon stainless'. It is to laugh. Almost all stainless steels run in the 1% range. Some run higher because of a beneficial mix with other alloys.
As a general rule, tho, carbon above 1% either provides no benefit or starts to reduce the quality of the steel. The metallurgists amoungst us can explain.
For example, cast iron has carbon in the range of 2 to 4 percent. You couldn't make an effective knife with it! The other extreme is wrought iron with almost no carbon - it won't harden. It's the 3 little bears story.
Papa bear's iron has too much carbon and is brittle.
Mama bear's iron has too little carbon and is too soft.
Baby bear's iron is just right!
In simple carbon steels for knives the range is .5% to 1%. Of course that's a broad generalization and when the alloy content is high bets are off.
Hope that helps,
Steve