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:
APPLICABLE FEDERAL STATUTES
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.
STATE LAW PROVISIONS
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.
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Use & Care
Caring for Your Cutlery
One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade. But it’s also important to be aware of how you’re using your knives on a daily basis.
Shun cutlery is designed to be used in a smooth, slicing motion—never in an up-and-down “chopping” manner. Imagine cutting wood with a handsaw, then slice through your food with a similar motion, intentionally pushing the knife forward and down as you slice, then pulling it back toward your body. Always pay attention to where your ﬁngers are in relation to the knife. Your skill and experience level should determine the speed at which you cut. When ﬁrst slicing with a Shun, it’s best to slow down and enjoy the effortless precision and cutting ability of your new knife. The only exception is when using Shun cleaver blades, which can be chopped with.
Please do not use Shun knives on bones, joints, or frozen foods. Shun knives are designed for precision slicing rather than crushing down through hard materials.
When your kitchen tasks call for cutting through hard foods, such as winter squash or produce with thicker, tougher rinds, like pineapple or watermelon, we recommend using the Shun Classic Western Cook’s Knife. This knife has been sharpened to a slightly wider angle, 22° on each side, to take on these heavier, harder foods. When cutting hard foods like these, you may find that the knife sticks in the food on occasion. If this happens, don’t twist the knife to the side to free it; that could damage the blade. Instead, lift the knife straight up and continue cutting. A handy tip for cutting hard vegetables, such as squash, is to heat the vegetable in the microwave briefly to soften it slightly before cutting.
The cutting surface you use makes a big difference in keeping your knives sharp. A good cutting board will help retain a sharp edge substantially longer. Medium-soft woods, such as hinoki, are preferred. Tile, ceramic, synthetic, marble, granite, or any kind of glass cutting boards are not recommended and can be very hard on your knives.
Washing & drying
It is important to protect your investment by hand washing your knives with gentle dish soap. Do not use soaps with citrus extracts or bleach; they can promote rust. Hold the knife flat against the back wall of the sink. Gently wash the exposed side with warm, soapy water. Turn the knife over and repeat. Rinse and towel dry immediately. Do not leave your knife sitting in a sink full of soapy water. It is hard on metals to be submerged in water for prolonged periods, and it’s a danger when you reach in.
Handwashing is also the best way to care for the wood handles of your Shun knives. Although the wood has been stabilized, it is natural wood and, like all wood, will tend to shrink in very arid environments and swell in very humid environments. The handle color may change slightly over time due to oils in the hand as well as the natural color change of wood from oxidation and/or exposure to light. This is not a defect, but a natural part of the process.
After handwashing your Shun knives, dry them immediately using a soft and absorbent dishtowel. Leaving water or any dampness on your knives can cause rusting. A thorough drying will help maintain your knives properly. Allowing them to air dry for a little while before storing helps, too.
It is best to store your Shun cutlery in a wooden block, in-drawer knife tray, sheath, or knife case. Do not store your knives unsheathed in a drawer. Shop knife storage here.
Single-bevel blade care
The Shun Classic Pro Line and Dual Core Yanagiba are single-beveled blades. In addition to the general care above, you can give your single-beveled blade some additional TLC to enhance its razor-like qualities.
Like those of most manufacturers, Shun single-beveled blades have a micro-bevel on the blade back. This enables you to use the blade right out of the box—and to be able to touch up the edge using a smooth hone or 6000-grit whetstone.
However, for chefs who want the most exquisite of single-bevel edges, both Shun Classic Pro and Dual Core Yanagiba can be further sharpened and shaped using a method known as uraoshi. The uraoshi process can be done by the knife owner using a series of progressively finer-grit whetstones or by a professional sharpening service.
Uraoshi flattens the back of the blade along the edge and the spine. The slight hollow in the blade back, which helps food release from the blade, remains in the blade's center; only the edges are completely flattened. Since there's no angle to maintain, this makes sharpening easier; you simply pull the blade flat across the whetstone. It reduces sharpening effort, too, since you're only concerned with the edges and not the entire back of the blade. Further, it strengthens the edge.
That said, uraoshi sharpening is a learned skill and Shun recommends having a professional sharpener do this for you unless you are a skilled sharpener yourself. It is not required in order to use your knife, but it is a professional enhancement.
Shun Narukami is designed for professionals and for those who appreciate the unique qualities of fine carbon steel cutlery. Like all carbon steels, Blue II requires additional care to prevent rust and corrosion from forming on the cutting edge. Cleaning and drying immediately is key. Over time, the edge will darken, developing a patina which will help protect the edge from rust and corrosion. Do not try to remove this patina. It’s a good thing! If you start to see orange or brown colors developing, it must be dealt with immediately using the Shun Knife Care Kit, or send it to our sharpening team to have it removed. Please note: we only remove light rust from your knife. See our FAQ page for more information, or contact our warranty/sharpening team with questions.
Due to the handcrafted radiant satin finish of your Shun Kazahana blade, you may see some spots, tarnishing, or patina occur after prolonged heavy use. This is a natural occurrence, similar to seasoning a cast iron pan, and does not affect the performance of your blade. To remove spots, a simple mixture of baking soda and water to make a paste can be used with a soft cloth using horizonal sweeping motions, in the same direction as the satin finish on the blade.