Carbon steel really limits your options... my first recommendation would be to open your search to include stainless as some of the best options imho for paring knifes are stainless.
Sticking your requirements though, i would go with the bob kramer 3.5" paring knife. http://www.chefknivestogo.com/krpakn3.html
I don't own this particular knife, but 51200 is a great carbon steel.
Edit: Note that it does state the scales may have shrunk. Performance won't be effected and refinishing the tang at home isn't all the difficult if it bothers you, but it is something to be aware of if perfect f&f ootb is a requirement.