This used to be called banquet knife. It is the knife that the chef's stand at the end of the buffet line and gracefully carve a thin (or thick) slice of prime rib with. If you do roasts, briskets, whole sirloins, turkey, goose then you need one of these in the drawer.

Years ago I broke down and got one for the holidays. I am so glad I did. Every time I make large hunk of meat, I pull this knife out and slice with confidence. Great gift for a cook or meat eater.