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Diamond Restoration

We Repair and Recut Diamonds and other Quality Gems to recover their inherent value. Contact us...

Loose Pairs cut to perfectly match

Our History

Martin Kirschenbaum, Inc., has specialized for over three decades in cutting fancies (rare, naturally colored diamonds) for the New York, London, Antwerp, and Hong Kong markets, earning a reputation for top quality stones from 2 to 20 carats. Martin Kirschenbaum and his son, David, have gained a world wide reputation for their manufacture of specialty, large pieces, including the 100.52 carat Sunshine Diamond, a fancy intense yellow diamond, and the 182 carat fancy yellow briolette cut 15 years ago, which is the largest fancy briolette ever. While they often work behind the scenes, their labors are visible on the front covers of catalogs and magazines. For instance, a 15.57 ct. fancy light pink teardrop briolette was used on the cover of Christie's Hong Kong catalog, and a pair of 70 carat yellow briolettes was used on the cover of French Vogue in 1985. You may know Martin Kirschenbaum, Inc., by reputation, but even if you do not, you have seen their work, and you owe it to yourself to learn more.

Moving from the hands of the master cutters to our design team, our magnificent stones continue to be the hallmark of all Martin Kirschenbaum's jewelry designs, whether it is a simple three stone ring or a more elaborate bracelet. Set in platinum and gold, our creative, original settings bring out the majesty each finely cut piece. Our fine jewelry will satisfy you with its timeless, clean, and classic elegance.

 

The Sunshine Diamond & Yellow Briolette

The 'Sunshine Diamond', a 100.52 carat fancy intense yellow proved so challenging to cut, Martin Kirschenbaum had to develop a new technique.

Martin Kirschenbaum had a vision for the "Yellow Briolette," an 182 carat fancy yellow stone, the largest briolette on record. No one else wanted to touch the stone, or else they wanted to cut into a couple of diamonds, not keep it as one large one. Martin Kirschenbaum had other ideas. He went to Belgium to buy the stone to preserve its unique beauty. His accomplishment still stands today for creating the largest fancy briolette ever.