May I suggest another! It’s not exactly a cut: I often use a classic garlic mincer to squish juice out of ginger. It’s time consuming, certainly, but I collect the juice and use it in vinaigrettes for Asian salads for example instead of a fine mince. I personally don’t like crunching into ginger as the flavour becomes too overpowering, so this is great for texture, but also the flavour is more even and every time someone has one of these vinaigrettes I make their eyes go wide with delight! I’ve never tried it in anything other than a vinaigrette but I’m sure it works! Plus you can pop the minced parts in there, they’re finer than the finest mince.