A carving knife is a long, narrow knife with a sharp, pointed tip, and a flexible blade that ranges from 8 to 14 inches in length. The blade is often serrated or has grantons (dimples) along the edge to help reduce friction and prevent food from sticking.
A carving knife is primarily used for slicing cooked meats, such as roasts, ham, and turkey, into thin, even slices. It is designed to be used in a back-and-forth sawing motion, rather than a downward chopping motion, to help maintain the integrity and shape of the meat. The long, narrow blade also allows for longer strokes, resulting in cleaner cuts with fewer tears or ragged edges. Carving knives can also be used to fillet fish or cut larger fruits and vegetables into thin, uniform slices.