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My go-to for cooking and butchering is a Fallkniven Frej. I have perhaps been somewhat neglectful of it, as I'd never noticed the 3 nicks near the choil in the interior (hard) part of the blade until today.
I've actually been pretty impressed with it, it's sharp enough to cut bread without serrations and I've used it to butcher deer and (as of saturday) a lamb, with only 3 sharpenings since 2009. The oxhide washers that make up the handle have developed a pretty nice patina, they're grippy, and it done stabs pigs gud. Just long enough to get into the vital organs without being so long that it's ridiculous.
I don't want to lose the Scandi grind it's had since the factory, but polishing it sharp won't work out the nicks. Is lambs blood super corrosive, or are their bones extra dense or something? It was the first one I'd slaughtered (hooray for fucked up easter traditions) but other than the hip bones I didn't have to cut through anything too intense to do it. Could that have nicked it?
Anyway, I love this knife and it's pretty as hell.
