Chopping is one of my hobbies.
So many chefs use cheap knives, those that are flimsy or well-known knives such as Global. A knife is not just a knife, if you want to go above and beyond, you need to understand the difference between a western knife and a Japanese knife.
This is an onion, chopped with a single Japanese sided knife. Instead of chopping the onion on the cutting board with a sawing motion, I cut it with a two vertical cuts and finish (when necessary) with a horizontal cut.
Microscopic details are what makes taste refined, or not. Accuracy and agility, experience and practice, makes perfect.