A hush cut is a soft, layered haircut from South Korea with wispy layers through the lengths, thinned-out ends and light, see-through bangs. Here's what sets it apart, who it suits, what to ask your stylist for and how to style it.
Hush cut at a glance
- Length: Shoulder length or longer
- Shape: Long blended layers, feathered ends, wispy bangs
- Maintenance: Low to medium
- Trim every: 8 to 10 weeks
What makes it different
It's a gentler relative of the wolf cut and the shag: the layers are longer and more blended, so the effect is airy instead of choppy.
Hush cut vs wolf cut
Both are layered. The wolf cut is short and choppy on top with a mullet-like shape; the hush cut is softer and keeps the outline of a normal layered cut.
Who it suits
Straight and slightly wavy hair, fine to medium in thickness. The face-framing pieces flatter round and square faces.
Not sure about your face shape? Find it with the free face shape detector, or read our guide to face shapes.
How to ask your stylist for a hush cut
- Ask for a hush cut, or for soft, wispy layers with thinned ends.
- Ask for see-through bangs or long curtain bangs.
- Say you want it blended, not choppy.
- Bring a photo. Stylists use these names differently, and a picture removes the guesswork.
How to style it
Blow dry with a round brush, turning the ends in or out, and use a light serum on the ends.
Variations
- Short hush cut: at the collarbone.
- Long hush cut: keeps the length.
- Hush cut with curtain bangs: a slightly fuller fringe.
Try it before you cut
A haircut takes months to grow out. Upload a selfie to the AI hairstyle changer and see a hush cut on your own face, next to up to three other styles.
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FAQ
What is a hush cut?
A hush cut is a soft, layered haircut from South Korea with wispy layers through the lengths, thinned-out ends and light, see-through bangs.
Who suits a hush cut?
Straight and slightly wavy hair, fine to medium in thickness. The face-framing pieces flatter round and square faces.
How often does it need a trim?
About every 8 to 10 weeks.
