Diamond Shapes
- Asscher: Diamond shape named after the world-renowned cutter Joseph Asscher; step-cut facets in a square shape with cut corners.
- Baguette: Elongated diamond shape with step-cut facets. It can be tapered, wider at one end, or straight.
- Brilliant-cut: A diamond cutting pattern using mostly triangular-shaped facets intended to maximize the fire and sparkle of a diamond and usually includes more facets than other cutting techniques.
- Cushion: Square shape with rounded corners. It can be square or rectangle.
- Cut: Refers to diamond shape and/or quality of cut.
- Emerald: A rectangular or square diamond cut with long, step-cut facets that create a mirrored, staircase-like effect.
- Fancy Shapes: Any shape other than round.
- Heart: A diamond cut in the shape of a heart.
- Make: Refers to the craftsmanship of a diamond’s cut and finish.
- Marquise: An elongated diamond shape resembling a football with pointed ends named after Marquise de Pompadour, who commissioned the first.
- Mix-cut: Diamond cutting method using brilliant-cut and step-cut faceting techniques.
- Oval: Elongated diamond cut in the shape of an oval whose length-width ratio can vary.
- Pear: Diamond-cut comprised of the brilliant round-cut and marquise-cuts, resembling a teardrop.
- Princess: Square cut diamond with 90-degree-angled corners.
- Round: Round-shaped brilliant-cut diamond. The most common diamond cut.
- Step-cut: Rows of elongated facets that act like mirrors and resemble a staircase.
- Trilliant, Trillian, Triangular: A diamond shaped like a triangle. It can have straight sides or curved sides.
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