i have several cleavers. favorite is an old hickory 7", the steel has stained in places(it is made of 1095) but it holds a nice edge and does the trick in the kitchen. i have a smaller one from RADA, stainless, 5" blade, a little thin for heavy chopping but good for stir fry prep. finally i have one under construction. Aldo's 1084, 2 1/2" by 7" blade with a 1" by 5" handle.
as far as "modern" cleavers, has anyone thought of using S5. will harden and temper to Rc60, with the wear and shock resistance you would want in a cleaver.
scott