I think if you think the Shun Chinese vegetable knife and satisfies your need, then you can decide from there how much you want to spend… if you want to go heavier or lighter…etc. I have never own the Shun vegetable cleaver. I heard some good things about it, but also some not so-good things about it. For example, it is a little easy to chip. Now, to be honest, Shun Chinese vegetable knife weight may be fine for a vegetable knife. A vegetable knife is a generic term which often sit between the slicer and a real cleaver. For example, a Dexter Russell Chinese chef knife is not light. My Dexter Russell S5198 is now 325 gram. When it was new, it probably was around 350 or more gram.
If you want a thinner, and carbon steel vegetable knife, then I think CCK KF1303 is a still good choice. If you want to spend less than that, maybe let us know what you are willing to give up. I have a carbon steel ShiBaZa. I bought it for like $15 (that was when a KF1303 would be ~$70). The ShiBaZa just does not give the same performance.
Chinese Slicers: CCK stainless steel slicer, CCK carbon steel slicer, SBZ carbon steel slicer - Cooking Discussions / Cookware - Hungry Onion
Good luck
