Always great to see you're still alive and cleavering! Thanks again for the post. It should really get a sticky or be filed away in the knowledge center as reference and for future generations of members.
Your point about the combination of thinness and weight is so true and important to realize. A cleaver just has soo much distance over which to thin out that even a cheap, roughly forged and ground cleaver like a CCK is going to embarrass a lot of very expensive and much more carefully made knives when it comes to falling though food.