A carving knife will have either a pointed tip or a rounded tip, and a smooth (non-serrated) blade. The former is useful for cutting around a bone, and the latter is better for carving large, boneless pieces of meat like a ham or a roast beef. Look for a longer blade, 9 inches or more, so that you'll have room to slice back and forth with minimal sawing. Sometimes these knives will have a fluted edge on the blade, which keeps meat from sticking to the blade.
Also known as:
Use it for:
Cutting roasts, leg of lamb, large pieces of fish like salmon
One to try:
Henckels Four Star 8-inch Carving Knife