Thank you so much for the responses. Ideally, it is best to not go through bone, and that makes a lot of sense. Since I have very little practice with such skills as to avoid going through the bone I thought it best to look into a knife where it would be okay if I were to mess up.
Jeremy, I'm a home cook so take this for what you will. I suggest just using a cheaper knife to learn where to cut the joints when working w/chickens. Just feel for the softer spot between bones and cut through the joint at that spot. It's pretty easy after a few tries. Once you get the hang of it, you can break out the better cutlery if you wish. You really just need a sharp knife, whatever that is for you in your kitchen. Sharp utility sized knives work great - they don't need to be expensive.
If you need to halve the chicken and cut through the keel and breast bone areas, good quality kitchen shears work well for this IMO.
Steve is dead on. The knife used in breaking down a chicken is less important than the technique. A little flex gives me better results but most everyone here uses very stiff knives for the purpose. I've seen it done with a stubby Henckels paring knife. Once you learn where to cut, it's all downhill.
if i'm just parting the chicken i usually use a cheapo western cleaver and my fingers. I have a nice edge on it and just cut through the joints but It's sturdy enough to chop through the bone without any damage if you really want to. (I did it a few times when i was making stock to see if it would improve things).
If the wustoff chef knife is already dirty it will do the job just fine (Minus the cutting through leg bone part, haven't tried that). It also works great splitting lobster tails and pre-cracking claws (See, the bolster is good for something)