Texture, density, growth, movement. Then the person wearing it. We work with both.
The result might be precise or loose, restrained or expressive.
There is no distinction between a classic cut and a creative one. Creativity is in the way the hair is considered.
The consultation
The cut starts before the scissors. We look at how the hair falls, where it carries weight and how it moves. Then we talk about how you live with it. What stays. What changes. What you want more of. What you don't. A reference can be useful. It is never the whole answer.
Shape
Form follows hair.
Shape, weight and proportion are the foundations of a cut.
Removing weight can create movement. Leaving it can create structure. A line can sharpen a shape; softness can undo it.
The technique is chosen for the result, not the other way around.
Texture
Every texture has its own logic. Straight, wavy, curly, coily. Fine or dense. We consider natural fall, growth patterns, tension and weight before deciding how the hair should be cut. Some hair needs precision. Some needs freedom. Most needs a little of both.
Longevity
Hair doesn't stand still. It moves. It settles. It grows.
We think about that while we're cutting. A considered shape should continue to work long after the appointment, without relying on a perfect blow-dry to hold it together.
Cutting education
Learn the rules. Understand when to leave them behind.
Cutting education has always been part of Cuttlefish. Today, our academy sits inside the Hove studio, where the foundations of cutting are taught alongside more progressive techniques and creative work. We teach an understanding of shape, weight, texture and technique rather than a catalogue of haircuts. The aim isn't to produce stylists who cut alike. It's to produce stylists who know why they're cutting.
Book a cutSince 1990
Cuttlefish began in Brighton's North Laine in 1990. Three people. One studio.
Today we're a team of thirty across Brighton, Hove, Lewes and Worthing, with our own academy in Hove. The scale has changed. The importance of a good cut hasn't.
Book a cut
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