Only because you don’t apply the same kind of pressure as you do with grating (I always get cuts when grating carrots manually, I am susceptible to it).

Have honestly never cut my fingers with a wasabi grater, you use a circular motion and don’t need to press hard. I don’t cut off the end part of the clove to let me have something to hold onto and discard it later. Since you need more force for ginger you need to be more careful… BUT… ginger is actually easier as it is firmer and larger and generally doesn’t need to be grated right down to the nub in your fingertips.

Since I also have a tendency to shred my knuckles with conventional graters, I was delighted to find that you can grind/grate onion with a daikon grater (which is the same but larger). All my carrot grating I now do with a Bamix attachment so my knuckles are looking pretty good! Unfortunately, the attachment is fiddlier than a garlic press, but you get more of a yield to cleaning faff ratio.

Just found out that there is such a thing as a French Ceramic garlic grater which does the same job as a Japanese ceramic daikon grater - daikon, onions, ginger and garlic. The French kind has bumps that are arranged in a spiral which is different to the Japanese ones, so you need to grate side to side and not in a circular motion.

Here’s a decent non metal one which shouldn’t cut your skin