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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.
lynx
Acliff
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.