If there's still space, I'd like to be in on a clever passaround.
I've been alternating through 3 different cleavers these past few weeks - I go through cycles on which of my knives I use most, and right now I think I'm in a cleaver cycle. I'm finding that balance and edge profile are making the biggest differences for me. All 3 have nice wa handles, but I remember when I used a CCK, even the little round wooden handle is fine. The handle on a cleaver, I feel, isn't a big deal.
I personally prefer a flatter edge profile on my cleaver. I haven't tried the Butch Harner style nakiri edge - flat at the back with slight tip curve - but it looks very interesting. As long as there's a healthy length of flat edge in the profile, I think I'd be happy. A gentle curve most of the way through would turn me off.
I really don't know how heavy or light my cleavers are. I'm guessing they're middle-of-the-road in the 400-500g range. They're in 220, 240 and 270 lengths, but they are pretty thin so weight-wise they're still quite comfortable. The conventional 220 length is perfectly good, I think.
Balance point doesn't affect how well I like to use the cleaver, but it does affect how quickly my hand "melds" with the cleaver in use, as it were.
As for edge retention... I don't think I'm any harder on a cleaver's edge than I am with a gyuto or nakiri. I don't think that needs to be a special concern just because it's a cleaver.
It would be really interesting to be in on a cleaver passaround
BTW, I think Andy777 needs to be on the passaround list. I'm one of those folks who wouldn't have delved into cleavers if it weren't for his influence