The assistant in that video talks about holding the knife around where the center of the weight of the knife is. This spot is different knife to knife. So, knives with a heavier handle are designed to be held by the handle.
The pinch grip is the correct default for all knives in the classic "chef knife" shape and their derivatives like santoku. The exceptions are based on the application, not the knife; for example when cutting through a chicken leg joint you might want to exchange some control for power and a lot of cooks will use a full handle grip then.
The only cooking knives really meant to be held always by the handle entirely are heavy butcher cleavers, that have all the weight in the blade and you're meant to sling it around. Even a paring knife is often best used by holding the blade.
