Shape

Diamonds do not show all of their beauty as rough stones; instead, they must be cut and polished to exhibit the characteristic fire and brilliance that diamond gemstones are known for. Diamonds are cut into a variety of shapes that are generally designed to accentuate these features.

Diamonds which are not cut to the specifications of Tolkowsky's round brilliant shape (or subsequent variations) are known as "fancy cuts." Popular fancy cuts include the baguette (from the French, meaning rod or loaf of bread), marquise, princess cut (square outline), heart, briolette (a form of the rose cut), and pear cuts. Newer cuts that have been introduced into the jewelry industry are the "cushion" "radiant" (similar to princess cuts, but with rounded edges instead of square edges) and Asscher cuts. Many fancy colored diamonds are now being cut according to these new styles. Generally speaking, these "fancy cuts" are not held to the same strict standards as Tolkowsky-derived round brilliants and there are less specific mathematical guidelines of angles which determine a well-cut stone.

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