The slicer or carving knife is used to slice portions of large, cooked meat, e.g., roasts, hams, steaks etc. The slicer has a blunted or rounded tip, and a granton (fluted) blade. The fluted styled blade is designed to create a small amount of air space between the knife and the meat, providing for easier meat separation, and making it more difficult for the meat to stick to the knife.
