Kut Gard®

Seamless Knit Aramid Glove - Light Weight

MTW13

ansi-A1
ANSI Cut Level: A1
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.

Extended Life - Reusable/Launderable

Reusing or laundering products not only reduces cost, but also reduces the amount of waste that is put into our landfills in turn reducing the environmental impact.

Available Colors:

Yellow
  • SIZES: S-2XL
  • Packed: 24 Dozen/Case
  • Country of Origin: United States
Product Attributes

Liner Material: Aramid

Aramid:

View All Aramid

Coating: Uncoated

Uncoated:

View All Uncoated

Gauge: 13

Gauge: The number of rows of stitches per inch. A higher gauge means less bulk and greater dexterity.

View All 13 Gauge
Product Description

Features

  • Para-Aramid liner 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
  • Can be used as gloves or glove liners
  • Made in the USA
  • Aramid
  • 13 gauge
  • Light Weight
  • Yellow
Standards Met

ANSI Cut Level: A1

ansi-A1

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.

Extended Life - Reusable/Launderable

Reusing or laundering products not only reduces cost, but also reduces the amount of waste that is put into our landfills in turn reducing the environmental impact.

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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