You know, one of the things beside the 'soul' that a well seasoned traditional has, is versatility.
Growing up in the 1950's, all the pocket knives I saw had at least two blades. Barlow's, cheap pen knives, the celluloid handle cheap jacks on the cardboard stand up dis[lay by the cash register were two blades. One large and one smaller. Double the cutting options. Then they have the three blade stockmen. More cutting versitility. Wth three different blades with three different blade shapes and three different edges, they pack a lot of cutting options into one pocket size package.
And I haven't even got into the SAK's, demo knives and TL-29's out there.
When I tried to really like the old Buck 110, or 'modern' knife, I felt really really handicapped by having only the one big blade that was so often too much.