Automatic Knife Release Form

You must read and fill out this form before Kai USA, Ltd. can sell to you, or ship to you, any Automatic or Butterfly Knives. By electronically signing this online form, you confirm that you are in compliance with the federal statutes shown below as well as any applicable state and local regulation.

By placing an order or receiving a product service (such as warranty repair service) from us, you agree that you meet any or all of the following criteria:


18 U.S.C. § 1716 (G) (2) (1-4) provides, in summary:

Switchblade (automatic) knives can be shipped to civilian and armed forces supply or procurement officers and employees of the federal government ordering or procuring or purchasing such knives in connection with activities of the Federal government; to supply or procurement officers in the National Guard, the Air National Guard or militia of the state or territory of the District of Columbia ordering, procuring or purchasing such knives in connections with the activities of such organizations; to supply or procurement officers or employees of the municipal government of the District of Columbia or the government of any state or territory of any county, city or other political subdivision of a state or territory ordering, procuring or purchasing such knives in connection with the activities of such government.

15 U.S.C. § 1244 provides, in summary:

Knives can be shipped by common carrier; that sale, transportation or distribution, possession or introduction into interstate commerce of switchblade knives is authorized if it is pursuant to a contract with the armed forces; or, any member or employee thereof acting in the performance of his or her duty may possess switchblade knives and may have them shipped to him and sold to him or her. The possession and transportation upon his or her person of a switchblade knife or a blade 3 inches or less is authorized to any handicapped individual who has the use of only one arm.


It would be impossible to provide an exhaustive review of the laws that may apply in the various fifty states and in the various counties, parishes, municipalities, and other political subdivisions within each state. By signing this form below, you will be certifying that in addition to complying with federal law, you have determined which, if any, state or local laws apply to you, and that you are acting in compliance with those laws.

No Post Office Box addresses can be used on this form. Item(s) must be sent in going UPS or Fed Ex. No USPS shipments will be accepted. If the address that you have filled out on this form is no longer a valid address, you must contact us and fill out a new form.

Customer Information

Acknowledgements and Representations

f-18 form successfully submitted

A confirmation will be sent to your email shortly. You can find your signed form in your Account.

Please note, you cannot add to cart without signing the f-18 agreement

Stores Logos Stores Logos
  • 1800 SW Teton Avenue
  • Tualatin, OR 97062
  • Phone: 503-682-1966
  • Toll Free: 800-325-2891
  • Fax: 503-682-7168

Blood Orange Salad with Olives

By Amanda Hesser

Sliced citrus on a plate with green olives and onionsSliced citrus on a plate with green olives and onions
Mark Weinberg/Food 52

Knife used in this recipe:

Shun Classic Master Utility knifeShun Classic Master Utility knife


  • 2 blood oranges

  • 2 clementines or mandarins

  • About 1/4 small red onion

  • 4 teaspoons red wine vinegar

  • 2 tablespoons best quality olive oil

  • 8 to 10 green olives, pitted and torn into quarters

  • Piment d'espelette (or other ground chile, like cayenne), to taste

  • Flaky sea salt, like Maldon


  1. Cut the peel and pith from the oranges and clementines, making sure to remove all of the outer membrane without losing too much of the flesh.

  2. Cut the oranges and clementines into 1/8-inch slices.

  3. Slice the red onion thinly enough that you can see through the slices. You will need about 8 slices.

  4. Arrange the citrus in overlapping slices on a large plate, or 4 single-portion plates. Disperse the sliced onion on top. Sprinkle with the vinegar. Drizzle olive oil over the citrus. Arrange olives evenly. Sprinkle with a generous pinch of piment d'espelette. Season with salt. Admire all the colors, then serve!