I've been wanting to get a heavy cleaver, but I've been using my Himalayan Imports 18" Bonecutter Khukuri.
It's a purpose built chopping machine.
The 18" measurement is straight from the tip of the blade, to the hilt. It does not include the bend in the blade.
It's a beast, with a 3/8" thick spine.
I have a cheap POS cleaver somewhere.
I also have an OLD meat cleaver that was my GGDad's. It's not a heavy one, but is much better made than the cheapie I have.
Also have a Dexter-Russel Chinese Chef's knife. Very useful knife, especially when chopping/slicing cabbage, lettuce, and large diameter vegetables. Not designed for chopping meat, but works very well for it's intended purpose.
For most nonfrozen meat cutting, I prefer a good, sharp carbon steel butcher's knife.
Yep, the Chinese Chef's knives (look like a squared off cleaver) are amazing for slicing heads of green veggies, stacks of greens, squashes, tomatoes, potatoes, etc. They make nice straight cuts.
Meat cleavers always remind me of the episode of M*A*S*H, with the angry Turk who hated the Chinese.