Usuba --- Vegetable knife with thin & straight blade for clean cutting on the chopping board; paper-thin slices are no problem, even with ripe tomatoes. Wide blade for good guidance along the finger knuckles. The Usuba has been used by professinoal chefs in Japan.
Nakiri --- Vegetable knife with very thin & straight blade. Long time ago before Santoku grew popular, the Nakiri was generally used as a common kitchen knife mainly for home use.