Short answerNo. Even Global, whose knives are all stainless, tells buyers to avoid the dishwasher because it can lead to rust. Wash by hand with mild detergent and dry right away.
On the Japanese product page for the G-2, Yoshikin (the maker of Global) asks owners not to use a dishwasher, because it may cause rust, and to hand wash with a neutral detergent instead.
The same page recommends wooden or soft plastic cutting boards to protect the edge, and warns against cutting frozen food, pumpkin, corn, hard dried mochi, bones and shells, which can chip or break the blade. If you must cut something hard, the maker suggests heating it first to soften it.
Global's classic 20 cm (about 8 in) chef's knife with the dimpled stainless handle. At 170 g it is light for its length.
Good forYou want a light, low-maintenance all-steel knife. You are left-handed (the maker says the edge suits either hand).
Watch outYou prefer a heavier knife or a wooden handle.
Global's 18 cm santoku. Shorter and taller than the G-2, with the same all-stainless build.
Good forYour cutting board is small. You mostly chop vegetables.
Watch outYou want to slice large roasts (a longer gyuto is easier).
Tojiro's long-selling VG10 gyuto, 210 mm (about 8.3 in). Outside Japan it is usually sold as the Tojiro DP; in Japan the series is now called Tojiro Classic.
Good forYou want a VG10 edge at a moderate price. You want a Western-style handle.
Watch outYou never sharpen (you would not get the benefit of the harder core).
How we researched this We compiled the specs from official maker pages and Japanese-language manuals and spec sheets (checked 2026-10-25). We have not bought or tested every product ourselves. Makers update their listings, so please confirm on the official page before you buy.