This knife is often bundled together with the slicing knife or used interchangeably, but they are two different knives. A carving knife is what you see at a Thanksgiving table when the turkey is ready to be cut. It can be pretty big—up to 15 inches—and has an upswept point.
Both knives are designed to thinly slice meat, poultry, and fish, but the carving knife makes larger, less precise cuts.
A slicer has a blunt point and tends to be longer than a carving knife.
The slicing knife can make thinner slices than a carving knife. There are also slicers made for very specific uses, such as ham slicers and salmon slicers.