"14-inch slicing knife" (?!) required for culinary school

Ok, so I'm going down my list of materials for culinary school, and one of the knives mentioned is a 14-inch slicing knife. This is in addition to an 8-10 inch chef's knife, a 3 inch paring knife, a 5-6 inch boning knife, and a 10-12 inch sharpening knife. I know what all of those other knives are and what they do...but what's the purpose of a 14-inch "slicing" knife? Slicing really big things? Also, it doesn't mention whether or not it should have a serrated edge (I could understand having a long bread knife, for example)...I've found multiple "slicing knives" in internet searches, with various types of blades, and the prices range pretty far, so I'm wondering if this is even a standard knife that's used in professional kitchens at all.

So, do any of you culinary school students/grads happen to know what they mean by this? And if y'all have good recommendations on where to buy said knives, I'd love to hear them!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: