I worked for a larger chain store when younger that mandated the types of blades used to open boxes/other items. I believe it was because someone at the top felt that either their chosen knives were more PC or would somehow reduce injury.
In reality, the outcome was that the tools struggled to perform the common tasks they saw, and people frequently injured themselves by using a cutting tool not well-suited to the cutting task, and dull enough that more elbow grease + slip gave a nasty wound characterized more by tearing than slicing (and being harder to treat, more pain, and often infection-prone).
When the cutting tool is poorly matched to the task or not maintained with at least sharpness of a utility working edge, it seems injuries are much more common and nastier. Nowhere have I ever seen this more illustrated than with knives used for food prep or general utility.