A "cleaver" generally has a heavy convex grind/edge to withstand the rigors of chopping duty. Not sure exactly what design a "Camp Knife Cleaver" is.... but I'd likely go with a flat grind, and a somewhat heavy convex edge. You can grind a knife to be a good "cutter" or you can grind a knife to be a good "chopper"..... trying to mix the two generally means giving up in one area to gain in another.....which one is up to the maker.
My terminology is likely wrong with the wording I used but its for a mate who now lives in Australia who wants a general purpose clever type design for when camping, so a jack of all trades blade I suppose though I think I will make it more or a chopping blade as he has his other knife he wears.
Seems like the above "cleaver" profile has been gaining in popularity for "outdoor cooking", due, primarily to the "Almazan Kitchen" channel on youtube/social media. I don't particularly see it as any more useful than a traditional Chinese cleaver like Martin Yan uses.