I've owned a few and they all chipped in a similar way. I didn't need a microbevel on any of them, just fresh steel.
what doesn't bend breaks right, so there's a cost to highly hardened steel. those chips wouldn't worry me at all, the guys are right just microbevel it.
Are you a left handed, Matus?
Heiji's three dots are used on his semi stainless knives, not on carbon steel knives.
If you take thicker carrot, you will feel some weaker wedging, but it is really minimal. I am not sure I would want the edge to be any more thinner than