Around 3:40 he shows the difference a traditional rock-chop (he calls it 'the rolling method') and a more straight up and down chopping motion. When he dices the onionit's basically a rock-chop with the tip off the board. He dices the carrot with a plain old rock-chop.
The Global he's using is made in Japan, but has a much fatter blade and more obtuse bevel angles than the thin gyutos I referred to earlier. Which accounts for his using it just like a German knife. This is all straight-up European cutting technique.
