Classic pearl necklace
22Kt gold necklace set with Tahitian black pearl and Japanese akoya pearls.
Out of stock
A classic Lotus gallery design with a central motif of a lustrous 11mm Tahitian black pearl embellished by 18Kt & 22Kt yellow gold findings, beads, and 5-5.5mm Japanese akoya pearls. This elegant adornment, both classic and ethnic, is a testament to the beauty of pearls.
What are Tahitian black pearls?
A Tahitian Cultured Black Pearl is a pearl that is obtained by means of a grafting operation performed by a skilled technician on the “Pinctada Margaritifera” or “Black Lipped Oyster” of French Polynesia. “Black” Pearls are actually most often multicolored, with metallic steel gray being the most common color. The color of the pearls is entirely natural and is imparted by the oyster, which produces dark, multicolored mother-of-pearl secretions. Natural (not cultured) black pearls still occur very rarely, about one in every 10,000 oysters. It is illegal to dive for oysters for the purpose of finding a natural pearl, since the natural stocks would quickly be depleted. From the grafting to the harvesting of a black pearl, a period of 18 to 24 months is necessary to achieve the desirable thickness (1.5 mm and up) of mother-of-pearl around the nucleus. The oyster that produces the Tahitian Black Pearl can grow up to 12 inches in diameter (and weigh 10 lbs), as opposed to 3 inches for the “Akoya” oyster that produces white pearls, therefore allowing a larger nucleus to be implanted. Also, the cultivating time of a white pearl is only about 5 to 6 months. The first Black Pearls were produced in French Polynesia in the mid-60’s long before any other neighboring island. However, the Cook Islands and Kiribati now produce about 3% of the world’s supply.
More about akoya pearls:
Akoya pearls are cultured in the Pinctada fucata martensii, also known as the akoya oyster. This mollusk is found and farmed primarily in Japan and China. Renowned for their luster, akoya are considered the classic pearl. They are generally white or cream colored, with overtone colors of rose, silver, or cream.
The akoya oyster is the smallest pearl-producing oyster used in pearl culture today, so akoya pearls also tend to be small, ranging in size from about 2 to 11 millimeters. They also tend to be the most consistently round and near-round pearls, making them ideal in terms of matching for multi-pearl jewelry such as strands and bracelets.
In recent years the Chinese have overtaken the Japanese in akoya pearl production. The Chinese began culturing akoya pearls in the 1960’s, but had limited success until the late 1980’s. While once considered inferior to their Japanese counterparts, China is now producing akoya pearls of qualities that rival that of the Japanese in every quality factor.
Due to the increased pressure of the Chinese competition, many Japanese pearl farmers have focused much of their attention on culturing large akoya pearls, as quality akoya pearls larger than 8 mm are a rare find in China. In lieu of farming smaller pearls, many Japanese factories now import their smaller akoya requirements from neighboring China. The pearls are treated and strung in Japan so that they may still carry the mark ‘Product of Japan’. It has been reported that more than 80% of the pearls 7 mm and smaller have come from Chinese farms regardless of whether or not they are sold by Japanese suppliers as Japanese pearls.