25 years isn’t that long, but it’s more about the material. If you have metal studs inside a plastic handle, then the metal expands in the dishwasher and cracks the plastic.
If the handle is wooden… everyone knows wood won’t survive a dishwasher.
If it’s metal, then yeah, that can work. That is, fortunately, easy to spot when you’re buying them… but the kitchen store in my city doesn’t have any knives that are all-metal and hold a decent edge.
(Except some overpriced Japanese ones I skipped over on basis that the metal is so hard it would be easy to damage them by accident. And I don’t need to do the “cut paper in half by dropping it” trick.)
I wonder if those old school knife cleaners which flung silver sand all over them in some rotary manner have some utility? Bone handled EPNS cutlery was definitely not designed for the modern age. (never seen one in action, seen them in victorian era catalogues and stately home kitchen-museums)
We stopped making good products at some point