With really tiny serrations that're too small & narrow to access with any known consumer sharpening tools, my inclination is to just sharpen the blade as normal on a stone, and (eventually) grind those serrations away, over some time. I've yet to see any discernable reason to keep them at all, as they offer no advantage over a decently sharpened plain edge, especially on such small blades with a couple inches or less of cutting edge length. With a small & thin SAK-style blade in simple stainless steel, it shouldn't take too long to get rid of them. Something like a ~ 320-grit stone in SiC or aluminum oxide, or a similarly-rated diamond hone, could make relatively short work of it on a small blade like that. Could either grind the apex flat to the depth of the serrations and then reset the bevels, or (easier) just sharpen as needed on such a stone, over time, to gradually hone them away.
I have an older (early 1980s) PUMA Bowie knife in PUMASTER steel, with their signature tiny serrations toward the heel of the edge, and I've just left them alone. That's one of the few knives I've kept in pristine, unused shape, as I bought it mainly as a collector piece. It's a beautifully-crafted knife, save for the one single 'gripe' I have with the serrations, which I wish weren't there. As heavy as that blade is, it'd take forever to grind them away completely and I'd ruin any collector value in doing so.
