I take it you don't have experience with professional cooking/restaurants. Carpal tunnel is a thing, and it's not uncommon to see people (usually new people) in one of those wrist braces. The problem is always (?) bad technique, so the person needs to learn a proper pinch grip, not to hold on too tightly, etc.
You can't do a pinch grip and succeed at prepping food with a Buck 119, though it is a great knife, so a person who's trying to cook with one *could* risk hurting their wrists. The proper hold would not allow the blade of a 119 to touch the cutting board, and even without the hilt your knuckles would hit before the blade. So with the 119 you'd have to use a different grip and different techniques. That's true of any bowie-style knife. I've had some. I've had fun with them. You could get a meal on the table with one. But you can't use "proper" knifework techniques with one, so something has to give - speed, quality, or your wrist.
Also anytime you're cooking but holding a knife like it's a hammer, or a machete, you're at that risk. Of course if you're just slowing slicing things, or don't care about making exact cuts (which is fine of course, if that's not something you care about), then the risk is lower. But if you want speed and/or precision, you have to use proper techniques like rocking instead of drawing a blade, and of course any professional cook never lets their elbow move *backward* much past their back (although that is due to the realities of working on the line).
Google can help you find videos of proper knifework for cooking or to find people who have actually worked in restaurants and know this stuff, including the fact that cooks who use poor technique do get carpal tunnel, not infrequently.
Women in particular tend not to complain about things (well... *some* things), and I've known kind of a lot of women, older women, over the years who have cooked their whole life, and I showed them a couple of knife techniques, and it improved their lives (or so they said). In particular, I know women who don't even know what a chef's knife is or why it's important. I wonder how many of them also rub their wrists or experience mild pain and no one ever notices and they don't know what to attribute it to? The occasional camp cook isn't likely to have those problems, but ask grandma if her wrist ever hurts, and then see what knife she uses and how she uses it.
