Diamond shapes

Round Cut

Because of its maximum brilliance, the round brilliant cut diamond is by far the most popular and most researched diamond shape available today, and is the generally the most expensive. Round brilliants make up the vast majority of diamonds found in engagement rings.

The round brilliant cut diamond is named "brilliant cut", A brilliant cut diamond regardless of the shape is cut with the same facet patterns on the top and bottom of the diamond. This gives the diamond very similar reflective properties.There are 58 facets in a Round Brilliant Cut including the culet.

Princess Cut

The Princess cut is the second most popular cut shape for diamonds, next to a round brilliant. The princess cut is a relatively new diamond cut, having been created in the 1960s. A princess cut will look slightly smaller than a round diamond of the same carat weight because princess cuts are cut deeper in order to form the shape.

This is a square or rectangular cut with numerous sparkling facets. Flattering to a hand with long fingers.

Pricess
Round

Oval Cut

The oval is considered to be a brilliant cut stone because it is cut very much like a round brilliant cut, this adds to the diamond’s brilliance. The oval is seen most frequently cut in the standard 58 facet brilliant pattern.

The prices for ovals are relatively high because of the strong demand.Oval diamonds are another popular choice for engagement rings or for any diamond jewelry.

Oval
Heart

Princess Cut

The heart is the ultimate symbol of love. The unique look of the heart-shaped diamond helps make it a distinctive choice for a variety of diamond jewelry.The heart shape is a brilliant cut which typically contains 59 facets but that can be modified so that the number of pavilion main facets may be 6, 7, or 8.

The heart shape diamond looks great in engagement rings and also looks great as a solitaire necklace.

Pear Cut

Some of the world's largest and most famous diamonds were cut in to the pear shaped brilliant cut. The pear shape is a combination of the round and marquise brilliant cuts and usually has the 58 facet brilliant pattern.

The unique look of the pear shape helps make it a popular choice for a variety of diamond jewelry.

Pear

Radiant Cut

A radiant-cut looks equally beautiful set with either baguette or round side-diamonds. The radiant cut diamond is the first rectangular cut to have a complete brilliant facet pattern.Because of its design, this cut requires more weight to be directed toward the diamond's depth in order to maximize brilliance.

Radiant cut diamond is considered the father of branded fancy cut diamonds with a birth over 20 years ago.

Radiant Cut

Cushion Cut

Cushion cuts are a little less brilliant than modern round brilliant diamonds, but are more dispersive. The cushion cut has been popular for more than a century.

This is a square or squarish-rectangular cut with rounded corners and 58 brilliant-style facets.

Cushion
Marquis

Marquise Cut

The marquise brilliant is a football-shaped modified brilliant. The shape of a marquise diamond can maximize carat weight, giving you a much larger-looking diamond. The marquise is usually cut as an adaptation of the 58 facet standard brilliant.

The demand for marquise brilliant diamonds has declined in recent years with the oval brilliant taking over the elongated symmetrical fancy shape of choice.

Emerald Cut

The emerald cut is not a brilliant cut, but is called a step cut which means it has rows of facets. this shape highlights the clarity of a diamond.

The emerald cut can be one of the least expensive to cut because its shape is most like the natural shape of the rough diamond crystal.

Emarald
Asscher

Asscher Cut

The Asscher cut is a square cut, It was developed in 1902 by the Asscher Brothers of Holland. The Asscher cut has more light and fire than an emerald cut. An Asscher cut diamond looks best when it is very square. It is important to select a diamond that has a length to width ratio of 1.00 and 1.10.

The most beautiful Asscher cut diamonds tend to have greater depth percentages and low table percentages.

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