Yes, most traditional knives in Europe are single bladed. They are, somehow, older (and more "basic") versions of the pocket knife. And they do their job: they cut. That's why old worker knives (not just in Europe, but all across the world) are usually single bladed (and, to extend the topic a little bit, the greater part of older knives were fixed blade too, for the ease of construction and toughness).
Thanks to this subforum, I've opened my mind a bit, and now I can say I do appreciate two bladed knives, if the two blades are different enough (in shape, size, and so on) to work better on different tasks. Three blades are just too much for me; one always seems to get in the way.
Curiously, the world of modern folders is almost exclusively made by single bladed knives.
Apparently, American multibladed traditionals come from an English seed which bloomed across the ocean. Why did this happen, I don't know.
As for taste...in the end, even if we refuse to admit it, our "knife roots" have great influence on taste. For example, on a purely aesthetical point of view, no multibladed knife will ever compare to a beautiful single blade (to my eyes). For the same reason, I believe that, to many American traditionalists, many single bladed knives look "poor" and overly simple.
Happily, we all have the opportunity to choose
Fausto
