I personally enjoy Chinese cleavers. I find they have some really good utility in the kitchen and with enough practice you can do pretty much anything in the kitchen except for stuff one would need a paring knife or actual cleaver for, just like a standard chef's knife. They also have a large enough blade to be a very effective ingredient scoop, even more so than most large knives. Keep in mind that while they work well for chopping and push cutting, they don't work so well for rocking as they have no belly like you find in a majority of Japanese knives.
Have a look at the CCK page to drool over some nice looking cleavers: http://www.chefknivestogo.com/cckcleavers.html
A lot of them seem to be out of stock right now, so they do seem popular. lol Plus they are rough and rustic looking as well, and I like that personally. The price is good as well so you might not feel too bad about being a little rough with them. lol I also like the looks of the butcher's knife on that page as well... talk about a big ass knife! lol
That one looks like a serious heavy duty cutter, but not something for everyday use. They also have cleavers that look like they can handle bone as well... namely the one named "Bone Chopper". O.O
If I were to get one of them, I'd probably go with the Custom CCK 1303 w/ Custom Handle: http://www.chefknivestogo.com/cucck13cl.html
It is 1.9mm thick at the spine, so it is a pretty thin blade and should be fairly thin behind the edge to handle most tasks easily and get very sharp. It also has the custom handle so it looks that much better and the tang is most likely sealed in the handle much better than a standard Chinese cleaver is.
Then if you need a cleaver that can handle bone and really hard stuff, get the bone chopper or the butcher's knife. However if you are a home cook you likely don't deal with having to cut bones much if at all.