The Diamond, a Model Size?
Old cuts, classic cuts, new exclusive cuts: there's no doubt, for diamonds, the cut matters. But there are many varieties. Cushion, briolette, princess, rose, table, brilliant, baguette, heart, pear, Asscher, radiant...
The realm of diamond faceting unfolds into a rich vocabulary and an aesthetic grammar designed to highlight its extraordinary brilliance. Cutting a diamond is a very delicate art reserved for diamond cutters, with colored stones being cut by lapidaries, and minerals and mother-of-pearl primarily handled by glyptic artists. /public-objects/3a8d8310-fc0c-4445-aa34-f1b8e73c021e-49c12b22-c794-4be1-b825-0fb6f1931d3a-Blue%20Moon%20(polished)%20-%20Credit%20Sotheby%C3%A2%C2%80%C2%99s.webp Image sélectionnée While the "ideal" diamond cut is a recent invention – in 1919, mathematician Marcel Tolkowsky developed the brilliant cut characterized by its 57 facets, a few houses have created exclusive facet designs. Consider Fred and its Hero Cut with 36 facets that, since 2022, outlines the contours of a sailboat. Consider the Mellerio cut, distinguished by the arrangement of its 57 facets, 24 on the crown and 33 on the pavilion. But also the Empress cut by Chaumet, unveiled in 2021, whose hexagonal shape and 88 facets revisit the honeycomb motif and the dance of the bees. As for Tiffany & Co, it offers the Tiffany True cut, which combines a step-cut crown with a brilliant-cut culet. Brilliant indeed! /public-objects/f00e6483-7d4c-450b-84fc-f9236dfabc73-36d8ad58-8207-41f0-b0f9-553c9fc8e36b-GEM-T%20-%20Photos%20-%20Substack-3.webp Image sélectionnée