If the handle is wooden… everyone knows wood won’t survive a dishwasher.

If it’s metal, then yeah, that can work. That is, fortunately, easy to spot when you’re buying them… but the kitchen store in my city doesn’t have any knives that are all-metal and hold a decent edge.

(Except some overpriced Japanese ones I skipped over on basis that the metal is so hard it would be easy to damage them by accident. And I don’t need to do the “cut paper in half by dropping it” trick.)