Also referred to as: EMERALD CUT
|Unique Features||Facets||L / W Ratio||Origin||My Expert Tip|
|Broad flat pane, truncated corners, step cut.||Usually 57; varies depending on number of rows on crown and pavilion.||Typically 1.30-1.50 (depending on taste)||Evolved from table cuts 20thCentury.||Clarity VS1/VS2 and higher is optimal|
Among the first cuts to be utilized in jewellery, the emerald cut is a rectangular shape with beveled corners, wide and flat facets that resemble stairs or steps when viewed from above. This style is referred to as a ‘step cut’. The emerald is generally made up of 57 facets (with 25 on the crown and 32 on the pavilion), despite the fact that the amount of rows of facets on both the crown and pavilion may vary, modifying the total number of facets for this cut.
While this type of cut typically provides less fire and sparkle than brilliant cuts, the clarity of the diamond is extremely important. Any flaws within the diamond are far easily spotted. A common side stone to accompany an Emerald Cut are long thin rectangular cut diamonds, termed ‘baguettes’.
The largest percentage of emerald cuts have length to width ratios between 1.30 and 1.50 with 1.40 considered as the “ideal” or most popular. Consumers that prefer a more squared shape should aim for a lower ratio while those after a longer rectangular cut should select a higher ratio. Emerald cuts outside the above ratio’s will often be seen as the ‘Specials’.
Brian Gavin has however learnt from over 5 generations of diamond cutters and thus producing the perfect way of cutting Emerald cut diamonds. Give your self five minutes and read his story.