For truly thick and tough bones, cleavers do not work well. There is a very good reason that any modern meat and butcher shop uses band chain for cutting through bones.
For what I call medium size bones, then get a true cleaver. The two knives you have in your photo are not thick enough to handle bones. Your Shun one is a slicer (桑刀). The other one looks like a vegetable knife (菜刀). Neither is for thick bones. If you want to stick with Chinese style bone cleaver, then I recommend getting Kau Kong or Bone cleaver
You actually do not need the highest quality steel for a cleaver. You can, but you do not need to. Beside the Chinese style bone cleavers I mentioned, I would recommend going something as simple as a Dexter cleaver or a Victorinox cleaver
That is an impossible question to answer. 
Part of the confusion is should we still call most of the Chinese cleavers as cleavers since they are not true cleaver?
I have about 15-20 Chinese cleavers including true cleavers and some slicers (not real cleavers)
