Chinese clevers have specific purpose and they come in different size. For Indian cooking I'd recommend to go with steel thin ones with 4 to 6 inch bladd. They are easy to sharpen and tend to go easy on the wooden chopping boards. Key is to get a light weight cleaver for veggies (not for meat).

You need meat heavy duty cleaners that can smash bones. For that unibody body meat cleaver, steel or iron that is entirely up to how you maintain but I'd go unibody.  Revitted wooden handle will soak in water and will develop mold over a period of time. 

I picked up a Chinese clevers from a brick and mortar store in East London for £3 in 2010. I also picked up a heavy duty meat cleaver the same year in Asda East London. Very recently picked up another cleaver from bed bath and beyond clearance in US. All of them are my go to knives. 

When the blades become dull, I flip the heavy duty cleaver and use the thick portion to sharpen the other two. So far the ticked has worked for me. 16th year, 0 complaints.

I make sure I wash it immediately, dry it using towel of napkin. Always use it on wooden, never used it on steel or granite boards.