Many shapes of Japanese knives can be used to cut vegetables, but these 2 shapes are specifically designed for this use. 

NAKIRI:

The nakiri knife is the ultimate vegetable knife. It features a straight, symmetrical edge ideal for precision and uniform vegetable cuts. Unlike the all purpose knives, the nakiri has a straight edge for cutting in an up-and-down motion. Because this knife has a thin blade it can be easily chipped if you use the knife outside its intended purpose. 

USUBA:

The usuba knife is like the nakiri with the flat, straight edge, however the main 2 differences is that the usuba has a single beveled edge and has a heavier spine. The usuba was designed to be used with traditional Japanese techniques that take skill and practice to use. The 'western' version of the usuba is the nakiri.