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Jewelry buying consumers often are not aware of the many different shapes of diamonds that are available.
The round brilliant cut diamond is the most popular diamond shape. For almost 100 years, diamond cutters have been developing theories relating to the way light is reflected, along with sophisticated mathematical calculations, to maximize the brilliance of round diamonds.
After the round cut, the Princess Cut is the most popular shape. The brilliance and unique shape ensure its popularity in engagement rings.
The emerald cut has rectangular facets that lead to a unique look. The emerald cut highlights the clarity of the gem.
This unique shape is nearly the same as that of the emerald cut, but it is square. The lower part of the Asscher cut has rectangular facets in the same style as the emerald-cut.
This shape is generally not as popular for solitaire rings, but is very popular for three-stone anniversary rings with two matching diamonds on the sides.
The marquise cut is a traditional shape in the same way as the emerald cut, and is widely considered to be the fourth most popular shape after the round, princess and oval shapes.
This is a hybrid cut, taking the best of the oval and the marquise shapes, with the form of a sparkling teardrop. The design complements a hand with small or average-length fingers, and is ideal for pendants or earrings.
The symbol of romance, this shape is essentially a pear-shaped diamond with a crevice at the top. The skill of the cutter is critical with this shape.
This square or rectangular cut takes the elegance of the emerald-shape with the brilliance of the round. Its 70 facets enable the maximum effect of its color refraction. The cut requires more weight to be directed toward the diamond's depth in order to bring out the most brilliance.
This antique style of cut resembles a cross between an Old Mine Cut, which is a deep cut with large facets that was common in the late 19th and the early 20th centuries, and a modern oval cut.
The baguette cut is so named because of its long, rectangular shape after the French word baguette, for "long rod". The cut was developed in the 1920s and 1930s, as a fashion reaction to the functionality and geometric form preferred in design and architecture of the time. Usually used as a side stone, the baguette cut is a step cut diamond that is similar to other square to rectangular shaped step cuts, such as the emerald cut.
A tapered baguette is a comparatively small, elongated diamond where the two longer sides taper inward, thus creating a long trapezoidal shape. The tapered baguette is regarded as a set cut with the classic elegance of the emerald shape.