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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
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.