PLEASE don't. These knives have a higher carbon content than most knives which creates some significant benefits such as being extremely sharp and great edge retention. However, the high carbon content also makes these knives more prone to chipping when knocked around in a dishwasher as is apt to happen. Additionally, leaving these knives in a damp/wet environment for extended periods of time can cause discoloration, staining, or rust (even in those termed as "stainless steel")