Yes. I use a potato peeler and/or a sharp paring knife. (I then mince it with a knife – I’m using it for cooking in curries, etc.)
The easiest way I know of is to get a really big smooth and not too old/dried piece* (which I can often find at a non-mega-corporate market) and then be willing to cut a bit more off than might be necessary in some places, rather than fiddling with the tricky parts.
But usually I do fiddle with the tricky parts. If one is willing to lose some, though, six crude cuts can give you a cube of ginger, which will be big if you have a nice big piece to cut into.
* The younger/softer ginger is rather easier to peel and cut than older/drier ginger.