This is only info on the CCK model noted below. Using the brand name since I have not used any other brand of Chinese slicer/cleaver.
I have been using CCK peking duck stainless handle slicer knives (KF210) in various lengths for 15 years mostly for vegetable/fruit prep.
They are cheap, thin, precise, lightweight, and last quite long between sharpenings.
All of mine came from a traditional Chinese kitchen supply shop in an infamous, Chinese, mega-mall in Markham/Toronto, ON, Canada (if you're in the area and need to know where to find one.) They all cost under $30CAD.
Because they are so thin (1.7 mm at the thickest point) they don't wedge apart whatever you're cutting which sometimes causes the item to shred. Carrots, for example, when sliced and diced with a CCK have super clean edges allowing them to be sliced and diced super thin. If you were to cut the same carrot with a french chef's knife it would shred because the knife becomes much thicker at the spine forcing the vegetable to split making it unattractive. Think of a woodcutting axe in which the blade is purposely made wider at the spine to wedge and split the wood apart.
The straight cutting edge is great for producing close to perfect batons, matchsticks, juliennes, dices, etc. Square knife blade = square edge on finished product. The square shape is advantageous for crushing garlic and spices with all that even area to bang your hand down on. The large rectangle blade provides a great surface to pick your prepped veggies off the cutting board with. The spine can also be used for peeling ginger, perfect for removing only the skin and none of the flesh.
My two current KF210's; the 18 cm weighs 132 g and the 20.5 cm weighs 153g. Comparatively light multipurpose knives that I find that my hand chooses most often because they cause the least fatigue when prepping many veggies.
As for the sharpness, I find that it stays in the top 10% of sharpness for a couple of days but then plateaus at between the 75%-90% sharpness for almost a month with regular honing. I run them on my Japanese whetstones about once a week if I'm keeping on top of things. I've been told that my Chinese slicers are "scary sharp" by the average joe but they haven't even experienced the scary sharpness of my Japanese sushi knife...
That being said, Chinese slicers are top-notch when it comes to affordable, everyday, multipurpose, workhorse kitchen knives although any other knife with similar characteristics will most definitely give you similar results.