My chef's knife is an 8" Forschner/Victorinox with Fibrox handle. Not fancy by any means, but it does well enough. I find the blade is too small to use as a scoop for transporting chopped veggies in the way I see cleavers being used. Also when chopping onions, the pieces stick to the knife and then come up and over the top of the knife as I go, and I sometimes find myself stopping to wipe off the knife after every cut, or every other. When it come time to chop a big bunch of kale or other greens, I find it not quite big enough. It sort of just gets lost in the pile of greens. I suppose I could just try a 10" Forschner.
The Japanese knives are mostly out of my price range. I would love to try a $200+ gyuto, but I don't think that's in the cards in the near future. The Chinese cleavers appeal to me because the CCKs are available within my price range and seem to be highly regarded.