Carving knives

A carving knife is used to cut meat (slicing). A carving fork is often used simultaneously. The blade is slightly thinner and narrower than a chef's knife to make cutting more accurate. The length of the blade is between 15 and 25 cm. That makes it slightly shorter than filleting or salmon knives.

No chopping

A knife is only intended for cutting. If you want to cut meat with bones or divide spare ribs, a normal carving knife is not suitable. The bone could chip the blade. Use a cleaver for that type of tasks.

Other knives

Other knives are also used to cut meat: a chef's knife for dicing or a filleting knife or boning knife 
for filleting and boning.