Info on butchers axe's

Sam,i want to say that towards the cutting edge the stock used is 5 mm(5/16"-ish).
If you like,i can write that Panov guy and find out exactly,or ask around what the average thickness is for that style.

In reality,those are fairly primitive axes.They're not forged so much as fabricated,with the blade cut out of some mild plate,with a leaf-spring edge arc-welded on,and the eye bent and arc-welded onto the end,also out of some common,structural steel plate.

In the close-ups of the video you can see the bevels and the grind,it's a generous convex edge,depending on the hardness required.

As far as comparing it to the cleaver i'm not sure,as each tool would have it's own geometry according to it's Mass + intended purpose.
There's a decent cleaver thread here somewhere,where among others J.Helms talks of dimensions,(or would if asked).
In terms of Weight,i think it roughly goes like this:Axe/carcass-splitter/cleaver(heaviest to lightest),each having it's own geometry.
 
From a French catalog (c. 1920), numbers 240 and 241 are listed as "hache de boucher":

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In LE COCHON 1ere partie, a couple of instances showing this, №240 in action.
 
in fact we can divide in 2 styles of axes, one for the bones and one more ulu shaped for the meat and soft bones like rib cage.( piece of meat still trendy today , in Touraine are famous rillettes,a sort of pâté, everywhere else chest called poitrine or in South France ventrèche with some small craking bone left in them)
i have seen cochon Killing in France in the late seventies but i barely can't remember the use of an axe...
in the movie shown by Ernest Dubois sound is bad, southern inland accent is so strong i do not understand much, wich does not help for finding clues. wich is not to put on Eustache credit !
 
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