I have some pretty good knives which I try to always maintain properly. But I have a professional question. With all these nice knives I usually use either an 8" chefs or a 4" parer. I split chickens weekly down the back bone and then thru the wishbone and splitting thru the breast bone. Pretty standard fare. I understand joints, but a split give a large wing section, breast, leg and thigh. My poor 8" chefs always looking like I have been chopping concrete because of it. A boning knife has less strength in the blade like a filet. A cleaver is way overkill and I might just take a hand off hacking. Do they make a blade for splitting chickens? I currently slice 'em in half, so is there a blade for that? Hey, I want to learn for those who offer guidance. Thank you in advance.