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

Steakhouse Chopped Salad with Green Goddess Dressing

By Andrew Zimmern

Steakhouse chopped salad in a bowl with a bowl of green dressing on the sideSteakhouse chopped salad in a bowl with a bowl of green dressing on the side
Chef Andrew Zimmern slicing a red onion for salad

Knives used in this recipe:

Hikari Chef's knife profile imageHikari Chef's knife profile image

Green Goddess Dressing:

  • 2 cups lightly packed parsley leaves
  • 7 scallions, chopped
  • 12 anchovy fillets in oil
  • 1/3 cup lightly packed tarragon leaves
  • 1/4 cup lightly packed basil leaves
  • 2 tablespoons fresh lemon juice, or to taste
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons red wine vinegar
  • 3/4 cup mayonnaise
  • 1/2 cup sour crea
  • Kosher salt
  • Freshly ground pepper


  • 1 pound U16 count wild caught shrimp, peeled, deveined, and halved lengthwise

  • 1 onion, chopped

  • 1 lemon, halved

  • 2 carrots, chopped

  • 2 celery ribs, chopped

  • 3/4 pound haricot vert or green beans

  • 1 cup frozen peas

  • 1 Belgian endive, thinly sliced

  • 1 medium head romaine lettuce, thinly sliced

  • 2 hard boiled eggs, quartered

  • 2 ribs celery, sliced

  • 1 poblano pepper, diced

  • 2 cups cherry tomatoes, halved

  • 1/2 cup red onion, diced

  • 1/4 cup minced chives

  • 1/4 cup minced parsley

Make the Green Goddess Dressing:

  1. In a blender, pulse to combine all the ingredients except the mayonnaise, sour cream, salt and pepper.

  2. Add the remaining ingredients and pulse very briefly to combine.

  3. Scrape the dressing into a bowl and adjust seasoning.

  4. Cover and refrigerate until the flavors meld and the dressing is well chilled, at least 1 hour.

Prepare the Salad:

  1. First, cook the shrimp. Bring a pot of water to a boil and add the onion, lemon, carrots and celery to make a flavorful court bouillon to poach the shrimp in. Cook for 10 minutes and then add shrimp. Cook for a minute, then turn off the heat and allow the shrimp to steep in the water until cooked through. Remove and reserve. Allow to cool and reserve in the fridge until ready to serve the salad.
  2. Next, blanch the green beans. Fill a sauce pan with water and bring to a boil. Add green beans or haricot verts, cooking for about 5 minutes. Drain, and place in an ice bath to stop the cooking process. Reserve.
  3. In a smaller saucepan, add the peas and cover with water. Bring to a boil and cook for about 3 minutes. Strain and reserve to the refrigerator to cool.

To Serve:

For a nice presentation, place chopped lettuce and endive on a large platter. Add one ingredient at a time, making bold stripes of color and texture with each topping. Drizzle some dressing on top, passing the rest at the table. For easier serving, place all ingredients in a large mixing bowl. Season with salt and ground black pepper, toss with dressing to coat, and serve immediately.