Round Brilliant Cut
The modern round cut, commonly referred to as "brilliant", was originally developed by Belgian diamond cutter Marcel Tolkowsky in 1919. The round-cut diamond resembles a cone and has numerous facets that maximize light return through the top of the diamond. Round cut diamonds are the most popular, comprising 75% of all diamonds sold.
The modern round brilliant consists of 58 facets, cut in two pyramids placed base to base: 33 on the crown, truncated comparatively near its base by the table, and 25 on the pavilion, which has only the apex cut off to form the culet, around which 8 extra facets are sometimes added.
Also known as the "teardrop cut", the pear cut is a cross between the oval and marquise diamond cuts. This classic shape was created in 1458 by Flemish diamond cutter Lodewyk (Louis) van Berquem and became the most popular cut of the Renaissance period.
The pear shaped diamond is cut with a round end narrowing to a pointed tip and usually has 58 facets. It is cut in the brilliant style to maximize scintillation. High-quality pear shaped diamonds, like those supplied by the Avi Paz Group , adhere to the principle that the diamond's culet should be centered directly below its table, on top of the largest part of the rounded end of the shape, so that the diamond can produce the greatest light effect.
Heart Shaped Diamonds
The heart shape cut is widely considered the most romantic of diamond shapes, making it extremely popular, especially around Valentine's Day.
The heart cut, which is a fancy cut, is essentially a wide pear-shaped diamond with a cleft at its round edge and 59 facets. The heart shape cut requires high-proficiency cutting and polishing skills, to insure that the heart's distinctive lobes are balanced, smooth and well-defined while retaining a brilliant shine.