Kiku really provided excellent advice. As a user of Chinese cleavers, I agree that a thin blade is the way to go for a vegetable cleaver. Try dicing onions with a thick blade, it will be a mess.
I have this.
The blade is 3.25 high, and 7 1/8" long. I just measured the back thickness, and it is 0.068", between 1.5 and 2.0 mm, and tapers near the edge. It might have been 2.0 mm and then polished down to reveal the pattern. As you can see, the edge has a slight arc. I have an early Gerber cleaver, thick blade, flat edge, and it is useless for most anything. Need that arc.
this is a classic 7" long cleaver, supposedly made from Chinese artillery shells fired at Taiwan. Slight curve to edge.
Much more curve to the edge
a friend gave me this, it cost about $10.50 at the time. According to my friend, this is a "Japanese"Chinese cleaver. His Mom could read Japanese and said that was Japanese writing. The edge is seven inches, the height three inches. The steel is not tool steel hard, it is easy to restore an edge.
the back of the blade is slightly more than a tenth of an inch. So you can understand the need for the three bevels. The knife is quite flat till down to the bevels. I have used this a lot, and I bash frozen vegetables with the back of the knife. I like the hole as it allows me to hang the thing on a hook.
I like the blade height on these cleavers, and then I can use the knife to scoop up siliced or diced vegetables off the cutting board. I hardly ever chop with one, not anymore than a Chef's knife: I use them primarily as slicer's.