I've had a 4" paring knife and a 6" chef for 10+ years. They are pretty reasonable knives. Although I've nver put mine through the diswasher, I'm sure their construction could take it. They seem to hold an edge better than knives like some 20 + yr old Chicago Cutlery knives I have, but not as well as Wustof Trident knives I've taken to using in the kitchen. The finish on the aluminum handles has chipped on the oldest knife, probably from contact with the steel I use to keep the edges in shape between sharpentings.