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.

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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.


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Crispy Beer Battered Shrimp Tacos with a Crunchy Cabbage Avocado Slaw & Chipotle Crema

By Sara Tane


For the chipotle crema:

  • ½ cup sour cream
  • 3-4 chipotles in adobo (add more for desired heat)
  • 1 lime, zested and juice
  • Salt and pepper, to taste

For the cabbage slaw:

  • ¼ medium red cabbage, thinly sliced
  • ¼ medium green cabbage, thinly sliced
  • 1 ripe avocado, diced
  • ½ cup fresh cilantro, coarsely chopped
  • 1 lime, zested and juice
  • Salt and pepper, to taste

For the shrimp:

  • 1 pound shrimp, peeled and deveined
  • Kosher salt, to taste
  • 1 cup all purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne
  • ½ teaspoon baking powder
  • 1 cup light beer (such as Modelo, Corona, Pacifico, etc)
  • Canola oil, for deep frying

To assemble:

  • 8-10 corn tortillas, warmed
  • Fresh lime wedges, for serving


  1. Make the chipotle crema. In a blender, food processor, or hand blender, combine sour cream, chipotles, lime juice, and lime zest. Season with salt and pepper. Keep chilled.
  2. Prepare the slaw. In a medium bowl, add cabbages, avocado, and cilantro. Squeeze a bit of lime juice over the avocado to prevent browning. Don’t mix the slaw with the remaining lime juice until you’re ready to serve it (to avoid the slaw becoming soggy). Keep chilled.
  3. Make the shrimp. Season the shrimp generously with salt. In a medium size bowl, combine flour, garlic powder, smoked paprika, cayenne, salt and baking powder and mix well. Add beer and stir well. Add shrimp into the batter, making sure each is fully coated.
  4. Heat 2 inches of oil in a pot to 350˚F. Fry the shrimp in batches for 4 - 5 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate and season with salt. Repeat with remaining shrimp.
  5. Add remaining lime juice to slaw and mix to combine. Season with salt and pepper.
  6. Assemble tacos. Arrange tortillas on a plate and top with slaw, a couple shrimp, a drizzle of the chipotle crema, and a squeeze of lime. Enjoy immediately.