A slicing knife serves a similar function to a carving knife, although it is generally longer and narrower. Slicers may have plain or serrated edges. Such knives often incorporate blunted or rounded tips, and feature kullenschliff or Granton edge to improve meat separation. Slicers are designed to precisely cut smaller and thinner slices of meat, and are normally more flexible to accomplish this task. As such, many cooks find them better suited to slicing ham, roasts, fish, or barbecued beef and pork and venison.