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.

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  • 1800 SW Teton Avenue
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Buttermilk Fried Chicken

By Andrew Zimmern


  • One 3-4 pound chicken, cut up into 8 pieces

  • 2 cups buttermilk

  • 3 tablespoons AZ & Badia Lemon & Shallots Seasoning, or your favorite all-purpose poultry seasoning

  • Salt

  • Pepper

  • 2 cups all-purpose flour

  • 3 tablespoons sea salt

  • 2 tablespoons ground black pepper

  • 2 quarts canola oil

  • 4 pieces bacon


  1. Wash and dry the chicken parts. Season well with sea salt and freshly ground pepper. Place chicken in a zip-top bag or large mixing, cover with the buttermilk. Season with Lemon & Shallots spice blend and marinate overnight in the fridge.

  2. Drain chicken parts, discard buttermilk. Reserve chicken.

  3. Preheat oil to 365 degrees F in a large deep cast iron skillet or wok over medium heat. 

  4. Place flour, the sea salt and ground black pepper in a large paper shopping bag, mix well. Add chicken parts to the bag, fold top down and shake bag to coat chicken thoroughly.

  5. Add the chicken and bacon slices to the hot oil, frying in batches if necessary to avoid crowding. Fry for 20-22 minutes, turning 2 or 3 times depending on the pieces, until chicken is brown and cooked through. Internal temperature of the pieces should be at or above 150 degrees for white meat, 165 degrees for dark. Breasts take less time to cook than dark meat pieces, so save those for last. Be sure not to crowd the pan, and keep oil at 365 to 370 degrees.

  6. Drain on paper towels and let rest for 20 minutes. Season with sea salt. And serve.