A couple of weeks ago; I was listening to Radio 4's Food Programme, a regular audio accompaniment to our Sunday lunch; they were contrasting the use of knives in the Western kitchen as opposed to the Chinese kitchen.
In the average Chinese kitchen; there are very few knives with the most important of these being the Cleaver. To Western eyes the cleaver is probably a crude and brutish knife used mainly for cutting through bones and other tasks which require a hefty blade but in the hands of the skilled Chinese cook; it is pretty much the only knife needed. It can indeed be used in the way that a Western cook would use it but it can also be used for more refined tasks; indeed every part of the knife is used, from chopping, to sculpting to crushing. It is the only knife a Chinese cook really needs.
Compare that the Western kitchen, a knife for every purpose; you will find a Cleaver but you will find vegetable knives, carving knives, bread knives, cheese knives, filleting knives; a whole array of knives. To the Chinese cook's eyes this probably seems extremely profligate but Western cuisine has evolved in a very different way to that of Chinese due to different environmental requirements.
Neither way is right and neither way is wrong; arguably, you require more skill to wield a Cleaver to cover all the jobs in the Chinese kitchen but there is a counter-argument that you need greater knowledge to make the right choice in a Western kitchen. At the end of the day, the aims are the same and at least the interface is common.
A pity we can't say the same for the storage industry really.