At this time I can only afford to buy one slicer - a salmon slicer or a brisket slicer. I regularly cure and smoke fish (Salmon, tuna, etc) and love cutting it very thin. I also regularly cook large cuts of meat (roasts, brisket, etc), some of which I also like to cut very thin, and certainly nice thick slices for some too. I'm imagining that each knife will excel at doing the job that's in its name and maybe do pretty good at the other task, but I've never owned either of them so I don't really know.
In searching the internet, and watching videos on YouTube no one describes the characteristics of these two types of knives in a way that is useful to draw any conclusion.
Which of these two knives do you think would be the more effective at both tasks?