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I have some of these exact model knives and they are great. especially dishwasher safe and non slip handles. The price I'm not sure about.
Although they're marketed as dishwasher safe you should only be washing them by hand. Throwing them in the dishwasher negatively impacts the sharpness of the knife.
With many other knives, this is true, but I've run my 10" Chef through the sanitization cycle hundreds of times by now. It gets 4-6 strokes on the sharpening steel every 10th cycle or so and the only negative outcome is that the markings have come off of the blade and the fibrox handle is very slightly oxidized. Load it into the dishwasher with the cutting edge facing upward.
Rashkh, it's possible that low pH and high Cl- concentrations in your tap water are pitting your stainless blades in the dishwasher.
it-man is right about the price though. Unless you're looking for a set with these curved blades and already have a serrated bread knife, it's better to look elsewhere or build your set from open stock.
I tend to be more conservative in knife care and stick to best practices. Also, my copy has the rosewood handle so that'd definitely split in the wash sooner or later.
I agree with the limited usefulness of the extra knives. Chef and paring knives are the essential pieces while the other blades won't be needed by most with the possible exception of the bread knife.
I know, but i really like the sparkly clean dishwashed feeling. I sharpen the knives before each use. my dishwasher washes at at 95 degrees celcius ... which I know is not good for the blade theoretically .... but doesn't appear to make it softer ... just looses the razor sharp edge.
I've got knives with wood scales, micarta scales, and these overmolded fibrox handles and I have a strong preference for this style of NSF-certified overmolded handle because I can work with a high degree of confidence in its cleanliness, without resorting to chemical sterilization.
fwiw, Victorinox claims these are dishwasher safe.