Carbon steel spatulas haven't been made in years. The ones that we have are probably 50 to 100 years old.
The bad thing about a carbon steel spatula is that it rusts if you leave it wet. Manufacturers think Americans are too lazy to clean their cookware after they use it, so now all spatulas are stainless steel or plastic. If you don't see washing a spatula as a huge inconvenience, you're rewarded by getting to use a finely crafted kitchen tool. A carbon steel spatula is much thinner and more flexible than plastic or stainless steel spatulas. The edge is knife-sharp. This means you can slide it under the most delicate food without pushing it. It also means that if you accidentally scorch your food and it sticks to the pan, you can cut it away from the pan, leaving the scorched portion still attached to the food instead of ripping it away from what you're cooking.
It's a little thing, but you know, it's a spatula that works the way a spatula is supposed to work. Every time I fry something, the process is more enjoyable because I've got these antique spatulas.