Many old meat carving knives have a similar blade shape.
Unlike yours though many are small in the tang where they enter handle vs your picture's full tang, even through the handle offering greater strength.
The spine seems to stand proud at the handle on top front..not common on commercial work and was possibly left for delicate feel..or scales and tang were not ground/filed to a uniform level for some other reason.
If workman ship alone the reason, it does not match original knife's fitment I would wager.
File cuts across that high area could have been used for a textured grip or decoration but the maker had their reason for it's current form.....