$100 is a LOT for a petty, especially if you use it for things like cutting int ot plastic packages, cutting string, tape, and the sort of stuff a small knife frequently gets used for.
The MAC Pro 6" Utility, $62 at Chef's Knives To Go, is a very good knife.
Gets sharp, stays sharp. Good guarantee.
The MAC Superior 5" Utility is nice as well.
Forschners are great to abuse, they get real sharp, and even though they don't hold the edge particularly well, it goes back on so easly; and, they're cheap enough to use up. Unfortunately, they don't really makes anything at 6" with the right profile. But the 4-3/4" knife is nice and cheap.
I've got a few Forschner paring knives, but use longer knives more often than not.
My "go-to" petty is a 6" Nogent slicer. It's fantastic.
Takes a great edge, and the most comfortable handle ever for a small knife. It is carbon and does require extra care.
Because I'm lazy, I have another knife -- a 7" Forschner "wide fish fillet" I use when cutting more than a little bit of citrus, and also use it for a bunch of utility stuff -- cheese, pies, and a great deal of the heavy duty scut work already described.
It doesn't get used much for fish, though.
There are just so many knives which make good petties, you can't even put a representative sample into one post.
As to breaking a chicken ... Heck YES! I prefer it to a traditional desosseur boning knife for chicken and all but the most technical boning. For one thing, it's a lot easier to keep sharp.