What type of knife is primarily used for slicing meats?

The carving knife is specifically designed for slicing meats, particularly larger cuts like roasts, hams, and turkeys. Its long and narrow blade allows for precise cuts and helps to create even, thin slices without tearing the meat. The design facilitates smooth and controlled slicing, making it easier to serve attractive portions.

While the chef's knife is versatile and can be used for various kitchen tasks, including cutting meat, it is not specialized for slicing large cuts in the way a carving knife is. The paring knife, which is small and used primarily for intricate tasks like peeling or trimming, is not suitable for slicing meat. The fillet knife, which is flexible and often used for filleting fish, also does not serve the purpose of slicing larger meat portions. Therefore, the carving knife is the most appropriate choice for the task of slicing meats effectively.