We have seen so many interesting cuts, and every time we discuss the sugar-loaf cut shape, everyone asks why gemstones are cut this way. Who invented this cut, and what is so special about it? Today, Reikii will share with you the knowledge about the sugar-loaf cut of gemstones.
Introducing the Sugar-Loaf, which has various names in Chinese, such as sugar tower, candy top, bread mountain, etc. In the jewelry industry, it is commonly referred to as the sugar-loaf mountain cut, an ancient and unique type of cabochon cutting.
The origin of the name comes from a tourist attraction in Rio de Janeiro, Brazil, where the mountain resembles a French loaf of bread, hence it is named: Sugar-Loaf Mountain. Gemstones cut in this manner are strikingly similar to the shape of the landmark, so this cutting method is vividly called the sugar-loaf cut and sugar-loaf mountain cut.
Unlike other cuts that display the fire of gemstones, the sugar-loaf cut is a method between faceted and plain cuts. It cuts the gemstone into a pyramid shape with simple cuts, presenting a triangular view from the side, and a more circular or square appearance from the front.
Prerequisites: Since this cut involves only simple cuts, it cannot showcase the unique beauty of this cutting method if the gemstone is too small or the color is too dull. Moreover, gemstones with too many flaws will have their flaws prominently displayed after cutting. Therefore, under normal circumstances, only gemstones that meet the criteria of large carat, rich color, and few flaws can be cut in this manner. Despite these strict conditions, this cutting method is still favored by designers, especially when designing ‘Art Deco’ (Art Deco style) jewelry, as it can showcase the unique beauty of gemstones.
