Serious Eats: Talk

"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!

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