As a metallurgist and knife user I'll repeat comments that I've made numerous times ! It is very easy to damage an edge and especially a tip from improper grinding at the factory ! Heat build up from grinding is always there and excessive heat is easy to do . I've had some good brand knives chip edge or break tips with absolutely no excessive forces. The answer is grinding damage. Regrind , best by hand and the damage should be gone.
I have a Fallkniven TK-1 and that 3G is a real super steel and it's now my principle hunting knife and I take very good care of it. My S-1 was meant as a field knife and I gave it some rough tests. One test was cutting up old carpet .I was not surprized when the softer outer layers scratched easily as old carpets .certainly mine, had things like sand which is very abrasive. The center layer held up much better.
My grinding fight has been a long one as a metallurgist .It often meant not making friends when I show the grinder the cracks he caused. I had a forman tell me I shouldn't do that as it hurts peoples feelings !!!
My response was 'talk to the customer and see who's feelings are really hurt when a part fails in use at great expense ' !!!
Hey Mete:
Could you see those cracks with a loupe, or did you need to magnaflux them? Were they shallow enough to be removed by sharpening? I'm curious as to what percentage of knives come out of the factory with cracks.
And do you know if resharpening/reprofiling just removes the cracks or is there a work-hardening effect as well?