First, I need to address a popular misconception. Diamond “cut” is different from diamond “shape.” The shape of a diamond describes its outline and some general attributes about the cut of the stone. The different shapes include round, oval, cushion, emerald cut, asscher cut, radiant, pear and heart shape.
Diamond cut is more technical and is about the angles, proportions and facets of the diamond itself. And without question, it is the most important of the 4Cs because the quality of the cut determines how brilliant, beautiful and valuable the diamond is. Cut is the only aspect of the diamond that is determined by the skill and artistry of the craftsman’s hand. When a diamond cutter examines a rough diamond, he must make many choices about how to best cut the stone. The result of those choices is a finished stone, or “polished diamond.” If done properly, that diamond will have exceptional brilliance, beauty and fire and will show its full size appearance.
At Kwiat, we are uncompromising about the quality of the cut of our diamonds. Adhering to the highest standards for diamond cut is the bedrock principal on which Sam Kwiat founded the company, and for 100 years it has remained at the core of everything we do and every piece of jewelry that we create.
The Cut Scale & How Diamond Cut Is Graded
The GIA grades the cut of round diamonds on a scale that includes the following grades: Excellent, Very Good, Good, Fair and Poor. This grading system is based on more than a decade of the GIA’s research into the light performance of diamonds. When examining a round diamond, the GIA will take detailed measurements of the stone’s angles and proportions. Based on the combination of these elements, the GIA determines how brilliant the diamond is and assigns a cut grade. Key measurements of the diamond including the depth percentage, the table percentage, the crown angle, the pavilion angle and the girdle thickness are also listed on the certificate. Fancy shapes (i.e., all other shapes besides round) are not given cut grades by the GIA.
