You get it right. Well, it sound like you want a good cleaver to chop through chicken bones? I think these days even the CCK KF 140X will be over the $50-80 due to the price hike. In the last 5 years or so, the Chan Chi Kee knives have about doubled their prices. Actually if you want to chop the cooked chicken (as your photo illustrated), then KF150X is the way to go, but it is over your budget.
You should get a separate cleaver. Chopping bones will definitely mess up a normal blade. So people usually have one knife for fine cutting with an acute sharp angle and one knife for cutting through tough material including bones with a wider edge angle. So your thinking of getting a cleaver to preserve the Wusthof main knife is correct.
It sounds like you don’t chop bones very often. Those high quality cleavers you are thinking is mostly more Chinese chef who work in the BBQ station, and they chop bones and meat days in and days out.
Does it really matter to get a higher quality and more expensive BBQ chopper? Yes, it does. If you have a thick cleaver with a dull edge (solely rely on heavy to crush the bone), then you end up crushing the bones with bone splinter and fragments. I am sure you have experienced those situations before. Yet, you don’t chop bones all the time, so you may not want to spend too much neither.
My suggestion for you is that (if just cutting chicken bones), get a medium thick cleaver with a good weight behind it to get you the momentum, but you don’t want the edge dull neither. If the knife steel can support it, I would still keep the edge at least 25 if not 20 degree. I would definitely try a kitchen supply store and look for a knife with the right thickness. For your price point, a carbon steel will be better if you get it.
You live in SF, and there are plenty good stores to look for these mid price cleaver. If you can find a KF1401 or KF1402 that fit your budget, then go for it.