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The steel does look soft, which is probably what you want if you’re using a cleaver for cleaving. By the same token, if using for cleaving you’d sharpen at about 25 degrees per edge, which is probably steeper than the angle you have there, though it’s difficult to see from the photo. The edge would hold up better at the steeper angle, but it wouldn’t slice as well, if you’re using it for slicing.
Sharkstar
I’m no expert at sharpening knives so should probably shoulder some of the blame. I use a fine metal file to creat the angle and then a diamond fine cheese grater type thing to sharpen. The blade is normally super sharp but not for long.
No just vegetables.