General Info

Akoya Pearl

Born from the Pinctada fucata martensii oyster, Akoya Pearls are what people typically imagine  when thinking of a pearl. Made famous by Kokichi Mikimoto, who helped perfect modern day pearl culturing techniques. Akoya Cultured Pearls grow between 2.0 and 9.0mm. They are primarily farmed in salt water through central and southern Japan and along the coast of China.

South Sea

Australia, Indonesia and the Philippines are leading sources of these salt water cultured pearls. South sea pearls usually range from about 8mm-18mm in size. The most common colours are white, cream and golden, but you’ll see them in other colours too.

Tahitian

Cultivated primarily around the islands of French Polynesia, these saltwater pearls usually range is colours from white to black. Other colours include dark metallic  greens and purples.

Freshwater

Pearls cultured in streams, rivers and lakes. They’re produced in a wide range of sizes, shapes and colours. China and US are the leading sources.

Keshi

Pearls that form in mollusks undergoing cultivation.

Blister Pearls

Cultured or natural pearls that form over a solid core inside a freshwater or saltwater mollusk shell. The side that faces the shell is flat and lacks nacre.

Mabe

An assembled product consisting of a cultured blister pearl dome cemented to a backing made from mother-of-pearl shell. After harvesting, the nucleus is removed and the hollow interior is usually filled with a material such as epoxy resin.

Cultured Pearl

Cultured pearls are popular for bead necklaces and bracelets, or mounted in solitaires, pairs, or clusters for use in earrings, rings, and pendants.

The growth of cultured pearls requires human intervention and care, they insert nuclei into a mollusk and watch and care as they grow. It usually takes up to 3 years for this to happen.