I'm looking at picking up the Carbone Opinel paring knife.
I prefer carbon steel for the kitchen (well actually pretty much everywhere). Since I demand a sharp knife in the kitchen (well actually pretty much everywhere). I'm the only one that uses my knives. The house rule is since no one else knows how to care for them ... No one else uses them. It's easy, mine are SHARP and have wooden handles. Their's are dull/serrated and have plastic handles.
On a side note: I got my wife a Forshner/Victorinox Santoku. The Inox isn't too bad. Can't say if it's better or worse than the Sandvik though?