I would to know what is a kitchen knife in your country.
It is a legal question.
What is the difference between a kitchen knife and a weapon like a sword in your country?
What criteria has the customs for import of kitchen knives in your country?
In Japan it is by form. A kitchen knife has a choil or is single bevel.
There are exception like a honesuki maru but if you inspect further the honesuki maru has no edge at the handle.
So it has a choil (but not vertical).
A makiri has no choil but it was used by fisherman long ago and they are single bevel.
Would like to now the regulations in your country.