sabatier is more a generic description, it is not a specific brand. wiki is not always the best info, but check this article because I'm not going to type out the hundreds of years of history....
Sabatier - Wikipedia, the free encyclopedia
as generalities, sabatiers are of the "European slash German" design - fatter 'belly' to the blade versus the Japanese 'very shallow curve' to the blade.
typically carbon steel vs stainless - carbon steel stains, rusts if left uncared for, but does develop a patina.
typically non-round(ish) handles as frequently found on Japanese
carbon steel is often harder than stainless; hence it tends to keep an edge longer; but it is harder/more time consuming to sharpen.
they will require sharpening; all knives eventually do. if no one is going to take care of the sharpening/honing, don't spend much money on the knives because an expensive dull knife is no better than a ultra-cheap dull knife.
going to super-extraordinary hardness knives can be disastrous. careless use of a too hard edge can result in chipping - sometimes really big chips - as in "knife not useful nomore" chips.
they come in $10 to $1000 versions.
60 GBP is a bit light for a good quality larger chef's knife - I'd suggest 20cm for a starter - and get a wood cutting board min. 30 cm front to back. you can't use a big knife on a tongue depressor size cutting board.