I actually purchased a sort-of expensive slicing-knife (about half the price of these), over the past holidays. The sole purpose of which was to carve up several bone-in Prime Rib roasts I had become hooked on cooking. So allow me relate a couple of things I learned about both, along the way!
First off, Prime Rib isn't that expensive to buy and it's amazingly easy to prepare; each of mine got rave reviews. When the occasion arrises, I recommend "Chef John's" Youtube recipe.
Second, carving a big piece of meat with a chef's knife is hard to do--you'll get through it, but trying to get uniform, attractive looking slices is tuff. Even a good carving knife, the sort you'd use on a turkey, is less than ideal (they "wander"). Realizing the limitations of both (first hand), I ordered a 12" slicing knife from a restaurant supply house. What a difference! For meat, the trick is very fine creations, not the big teeth you see on a bread knife (you don't want to tear the meat). Because the blade's dimensions are uniform through out the entire length of draw, you get slices that are the same width from top to bottom, and it's easy to control the thickness of each slice--makes things look quite civilized rather than the caveman results I achieved first time around.
So, a very worthwhile tool to have in your knife drawer for sure. Not sure you need to pay ninety-bucks for one, but they are quite handy when needed.