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Me too, but there are also chinese cleaver variants which are heavier duty, for chopping bones and duck carcasses and such.
Will continue to hunt for a wafer thin one.
Acliff-
I have a san han nGa n1 knife, with integral stainless steel handle. Looking for a photo on line but that are small will take some later. Seems the difference is knife is the thinner while the cleaver is for poultry bones and fish heads.
Edit- As you can see the knives aren't expensive https://starrymart.co.uk/san-han-nga-genuine-stainless-steel-chopping-knife-size-2.html mine came from hoo hing. Can get one or something similar if you can't find anything near to you.
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Finally taken photos and uploaded them.
Home made cover
The weight
The width
lynx
Seems odd as I though that chinese cleavers were thinner and used for finer cuts but a normal cleaver or butchers cleavers is for the heavy weight bones and grissle sort of thing.