I read that Victorinox regular tests their knives with a dishwasher. While knife people will cringe at this, to many a knife is but a tool. When the tool is dirty, throw it in the dishwasher with the other dirty kitchen tools. Makes sense, but I'd never do it.
The best part about the Victorinox line of knives is there handles. You can't ruin them with the dishwasher. Wood and other natural materials don't fare well in the dishwasher. Their steel (note quite sure what it is) is very corrosion resistant as well. It holds an edge long enough, and it is easy to sharpen. If you are a "knife is a tool" kind of a person, go with Victorinox.
I have a nice set of Japanese chefs knives, and still use my victorinox on a regular basis. it's hard to argue with being able to drop it in the dishwasher.
my 8" victorinox will be 8 years old in march, and is still going very strong, quite the bargain.
It's no Japanese chef knife, but a bargin for what it is.