I have the little rhino cleaver by CCK, but not the more famous 1303. However, I believe they are similarly thin, same carbon steel, and same handle construction.
It's not a difficult steel to sharpen, I use Japanese waterstones, but I'm sure Arkansas stones will work just fine as well. Are you OK with maintaining carbon steel that isn't stainless? It takes a little more work.
I'm not a big fan of the handle and the metal crimp attachment. I think water can get in there and rust the tang if you're not careful.
It's a thin chinese cleaver not meant for chopping bones. If you haven't used a Chinese cleaver your main chef's knife, you could try a cheap stainless cleaver from the local Chinese grocery to see if you like the general shape. There is also a $10 or $15 Chinese cleaver from wokshop online that you could try for cheap too.