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Yeah and they've got more of a point to deal with poultry joints. But mainly it's about theatre. I can well imagine they're one of those middle class Victorian inventions like napkin rings.
Still, irl a chef's knife will deal with any of the carving you're going to do 99% of the time.
Therefore I'm sticking to my point, which is don't buy a heap of shit but buy based on aesthetics.
hugo7-
As I don't use a carving knife, not sure how the point would help with poultry joints. In my head, you may need the carving knife length for a larger meat joint. But that that is not right either as I've watched joints larger that the carving knive being carved.
PS I love my kiwi knife and that is quite cheap.
lynx
Thought that carving knives are longer and smaller width of blade.
As an opinel fan I'd go for this and change the handle https://www.opinel.com/en/couteaux-de-cuisine/collection-parallele-manche-bois/n120-carving-knife-parallele