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Kut Gard®

Single-Ply ATA® Blended with Aramid Sleeve with Sewn-On Knit Wrist and Thumb Hole

S-2X1-H

Color:

  • Sizes:
    22"
Description
  • ATA® Technology blend provides excellent cut protection and outstanding wearer comfort
  • Aramid fiber blend is inherently flame resistant, sleeves can withstand heat up to 640° F (337°C) without supporting a flame
  • Integrated thumb hole allows protection all the way to the knuckle without sacrificing dexterity
  • Good washability can be washed in soap and water or dry cleaned
  • Made in the USA
Applications
  • Cut Resistance with Light Heat Protection
  • Automotive Applications
  • Glass Operations
  • Light Heat Applications
Performance Data
  • Cut Level: A4
  • Test Method: ASTM F2992-15

New edition ANSI/ISEA 105-2024 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.

  • Abrasion Level: 1
  • Test Method: ASTM D3884-09

The ANSI/ISEA 105-2024 standard outlines test methods for abrasion and is scored from 0-6. The ASTM D3884-09 is used for uncoated gloves and the end point (failure) is the number of abrasion cycles when the first thread or yarn is broken. The larger numbers of cycles indicates greater abrasion resistance of the product and a higher Abrasion Level.

  • ATPV 8.0 Cal/cm2

The NFPA has identified the various FR hazardous risk category levels, which range from PPE 1 (which is low risk and requires AR clothing with a minimum arc rating of 4), up to PPE 4 (which is high risk and requires AR clothing with a minimum arc rating of 40). Each level, 1-4, is rated at a certain amount of flame resistance measured in cal/cm2.

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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