ANSI Cut Level: A2

Test Method: ASTM F2992-15

New edition ANSI/ISEA 105-2016 outlines a new test method for determining cut scores and a revised scale from A1-A9. Click here for more information about the new testing standard.

Kut Gard®

Seamless Knit Kevlar® Glove - Half-Finger

07-K259

Available Colors:

Yellow
  • Sizes: S-XL
  • Packed: 6 Dozen/Case
  • Country of Origin: United States
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Product Attributes

Liner Material: Kevlar

DuPont™ Kevlar® is light, comfortable and enduring protection against heat, cuts, lacerations and abrasions. Protective gloves and sleeves bearing this brand name provide assurance of compliance to strict performance and quality standards, and are produced only by Kevlar®licensed manufacturers.

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Product Description

Product Description

Medium Weight. Used in the automotive industry, light heat applications, glass operations and metal stamping.

Features

  • Kevlar® provides excellent cut protection, heat resistance and is inherently flame resistant
  • Seamless knit construction protects hands without sacrificing comfort or dexterity
  • Knit Wrist helps prevent dirt and debris from entering the glove
  • Reversible design allows replacing one glove at a time, rather than pairs
  • Half-finger for greater dexterity, sensitivity and breathability
  • Can be used as gloves or glove liners
  • Color coded hems for easy size identification
  • Custom styles and modifications available
  • 100% Kevlar
  • Half Finger
  • 7 Gauge
  • Medium Weight
Standards Met

ANSI Cut Level: A2

Test Method: ASTM F2992-15

New edition ANSI/ISEA 105-2016 outlines a new test method for determining cut scores and a revised scale from A1-A9. Click here for more information about the new testing standard.

Made in the U.S.A., Kut Gard® seamless knit gloves and sleeves are designed to provide the highest possible cut protection for the food industry. Because they comply with both the US and Canadian standards for food contact, Kut Gard® gloves and sleeves blended with antimicrobial fibers can be used for operations where direct, indirect, and incidental contact with food may occur.

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