The baguette cut diamond has a long narrow rectangular shape with a flat top. The diamond has been known as a ‘baton’, a ‘diamant baton’ and even as a ‘stick’ brilliant. This cut first appeared around 1909 and at that time had rounded corners. The cut quickly evolved into the geometric shape with 90-degree corners that we know today.
Today, vintage ring designs are made with single baguette cuts either side of the main gemstones or graduated in a series of diamond steps. For something just a bit different, the tapered baguette is wider at one end and makes an unusual engagement ring when highlighting a central gemstone.