The emerald cut is a type of step-cut characterized by beveled corners and facets on the crown and pavilion that run parallel to the girdle; traditionally, it features a rectangular outline. Its pavilion is cut with rectangular facets that create a mirror-like reflection, while the large table allows internal characteristics to be clearly visible, necessitating high clarity (typically VS2 or better). This cut is suitable for rectangular, high-clarity rough diamonds, offering a yield of 60%–70%; the process requires precise handling of the four corners and strict alignment of lines and facets. The typical length-to-width ratio is 1.30–1.40, with a recommended depth ratio of 60%–65% to optimize visual appeal.
Evolved from the step-cut, the emerald cut typically features 62–70 facets, with a relatively shallow crown and pavilion, right-angled corners, and a linear culet, creating a distinctive tiered structure . The step-like arrangement of facets refracts light to produce a translucent, layered effect; however, the cut exhibits less "fire" (dispersion), making it ideal for jewelry designs that emphasize classical elegance.
The technique originated from 15th-century step-cutting methods; the modern version was developed in the early 20th century by the Asscher workshop in Amsterdam-originally for royalty-and earned its name from its frequent use with emerald gemstones. It became a classic diamond cut during the 20th-century Art Deco era, celebrated for its clean lines and symmetry.
