Diamond Shapes

In 1600, the Venetian cutter Vincenzo Peruzzi created the round cut diamond called "brilliant cut", and it is still considered the most classic and famous today. However, the round cut modified by Marcel Tolkowsky in 1916 is the most appreciated for its perfect proportions that enhance its refractive ability.

It is characterized by 57 facets: 33 in the upper part (table and crown) and 24 in the pavilion. Also, there is a so-called 58th facet at the end of the pavilion, which is the meeting point of all the others facets.The round cut is considered the ideal diamond cut due to its perfect proportions and symmetry.

These elements contribute significantly to making the stone extremely lively in its luster compared to other cuts.

The radiant cut diamond combines "step cuts", such as the emerald cut and the round cut. It shows all the advantages of both. It was designed in 1977 to maximize the brilliance of the diamond with its 70 veneers.

The radiant cut diamond combines "step cuts", such as the emerald cut and the round cut. It shows all the advantages of both. It was designed in 1977 to maximize the brilliance of the diamond with its 70 veneers. The rectangular radiant cut diamond is an excellent option for those who love the emerald cut shape but want something with the brilliance of a round cut. Radiant cut diamonds are also available in a square shape.

Before the radiant cut, every other rectangular-shaped diamond had fewer facets, less attention to detail, and shone far less.

The oval cut diamond belongs to the family of fancy cut diamonds. It requires a very experienced cutter and able to minimize the formation of the so-called "Bow Tie" that usually forms in the center of the stone. This area of the diamond does not reflect light well and appears darker to the naked eye.

Symmetry is the most important aspect: its length about width must be approximately 1.3 (L / W = 3).

The same quality (color, purity, and degree of cut) can cost up to 25/30% less than the round cut.

The heart cut diamond is part of the so-called fancy cuts. Only a highly skilled diamond cutter can achieve the proper symmetry and proportion.
Symmetry plays a significant role. The two halves of the heart should be identical, with round but not prominent lobes. The central slit should be deep enough to make the heart shape distinct from the well-pointed lower front.

The upper board should be between 53 and 63% and the depth between 58 and 63%. The stone thus cut will be of extraordinary brilliance and beauty.

However, the heart cut remains one of the most difficult among the many existing.

The emerald cut diamond has a rectangular or square shape with truncated corners. It is made up of 57 facets that highlight the light, brilliance, and color of the stone.

The octagonal shape makes it ideal for diamonds of incredible beauty and carat. In general, it does not easily hide any internal characteristics of the diamond due to the large upper table. Therefore, the choice of the cutter always falls on stones without apparent impurities.

In 1942 in the Gran Sabana region of Venezuela, a large rough diamond was discovered, named Liberator, in honor of Simon Bolivar. The Liberator rough diamond weighed 155 carats and turned out to be a D-color diamond of exceptional quality and beauty. The gemstone was eventually cut and made into four faceted diamonds.
Three of these diamonds were emerald-cut with weights of 39.80, 18. 12 and 8.93 carats, and the most petite diamond was a marquise cut with a weight of 1.44 carats.

The Asscher cut diamond is an octagonal diamond with layered facets. This cut features a deep pavilion and a high crown, offering an unusual brilliance, an essential part of its characteristic charm.

The Asscher family created this cut, whose members make up the oldest and most legendary cutting shop in the world. They cut the famous Cullinan Diamond of over three thousand carats in 1908, part of the treasury of the Royals of Great Britain.

There are two types of Asscher cuts: the standard Asscher cut was designed in 1902 with 58 facets. The Royal Asscher cut developed after almost a hundred years with 74 aspects and absorbs light from every angle, creating an infinite light effect.

The pear cut diamond, also called teardrop cut, is a fancy cut derived from the modification of the brilliant-cut. Its distinctive silhouette is easily recognizable and much loved, making it, unlike any other cut.This cut must correspond to a parameter between length and width of 1.75. In addition, the positioning of the pointed part of the underlying pavilion, called "culet", must be precisely in the center of the upper table.

As in the oval cut, it requires a very experienced cutter and able to minimize the formation of the so-called "Bow Tie" that usually forms in the center of the stone. As a result, this area of the diamond does not reflect light well and appears darker to the naked eye.

The most vulnerable part of a pear-cut diamond is the tip. Given the extreme hardness of the diamond, it is also highly fragile; therefore, its protection must be well designed.

Princess cut diamond is the best known of the mixed cuts. Its square shape is made up of the brilliant-cut crown, and the stepped pavilion makes this cut very special.

The origins of the Princess cut date back to the early 1970s. Its square profile across the board reveals the characteristic cross motif that sets it apart.

A Princess cut diamond is distinguished from the other gemstone cuts to its brightness and brilliance. In addition, it has a very high number of facets and, for this reason, it is particularly suitable for stones with clear and transparent colors such as diamonds.

Marquise-cut diamond was developed in France in 1740 in honor of the Marquise De Pompadour, a lover of King Louis XV. The people said that the outline of this diamond-cut remembered the shape of the Marquise's mouth.History also tells us that the British King Edward VII called her Navette in memory of the hull of his racing yachts.

Symmetry is a key component to highlight the brilliance of the diamond; the facets have the function of mirroring each other to create that fantastic effect that only a diamond can give.

Just as in the pear cut, the most vulnerable parts are the two tips located at the end of the length. Their protection must be well designed before the crafting.

The ideal ratio of length to width should be 2:1.

Trilliant cut Diamond is extremely capable of enhancing the brightness and brilliance of the Diamond.

The ideal cut should have one-third of its weight above the waistband and two-thirds at the Pavilion of the Diamond. Cut in this way, and it gives off an intense sparkle, a brightness that makes it truly unique even for large stones.

The origin of the most beautiful Trilliant cut dates back to over a hundred years ago, always in the legendary Asscher cutting shop in Amsterdam.

Before called rectangular step-cut diamond, the baguette diamond cut has been known since at least the mid-16th century.
Legend has it that some cutters called it baguette, referring to the name of the long loaf with which the French call their bread.

Baguettes are small diamonds, usually rectangular, step-cut with straight or tapered edges. Some baguettes are nearly square, while others have a length-to-width ratio of 5:1 or even longer.

The cushion cut diamond is obsolete and generally has a soft, square, or even rectangular shape, with rounded edges that give it a cushion-like appearance. Hence the name "cushion cut". There are standard cushion cuts, and they are the longest-established cut styles. Therefore, there are modified pillow cuts that are modern variations.

It is a cut that does not make the diamond as bright and lively as the brilliant cut, and for this reason, it also costs much less.