The baguette is a name for polishing the diamond and gemstone process, which has a long, flat shape. The rectangular design with a long staircase enables higher utilization of the raw material.

In diamonds, unlike most gems, the return of light is very important because it determines the degree of brilliance and glamor returning from the upper diamond surfaces. The lack of polish in Baguette makes the polished diamond less pale and glamorous than the polished diamond in the classic round diamond, a marquise diamond or a princess diamond, which has a lot of polishing at different angles.

The advantage of the baguette is in its standard and symmetrical form, which enables the diamond to be polished in exact dimensions and order.  This allows for accurate integration into the nature of watches and an original and creative variety of jewelry designs.