What type of cleaver is it? Thin vegetable or medium to heavy. I once picked up CCK stainless veg. cleaver. It was not as good as their carbons JMO. I finally have a couple stainless cleavers I like they are both Japanese. That said the CCK SS is not that bad, better than a lot of Chinese stainless which is pretty soft.
Why does it matter? Either you like how it performs or you don't. I have both and the stainless balances better in my hand than the carbon but that might not be true in yours. I can tell you most Chinese prefer stainless because they can't understand why anyone would want a knife that rusts. It is just those "old people" that think carbon is better. Edge holding is just a mater of learning to resharpen when you need to.