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Kut Gard®

Seamless Knit DuPont™ Kevlar® Glove with PVC Dot Grip - Medium Weight

08-K300PD

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Description

Medium Weight. Used in glass handling, canning and bottling, sheet metal handling, recycling and automotive applications.

  • Dupont Kevlar® fiber construction provides high tensile strength relative to its weight, is inherently cut resistant and will not melt, ignite or conduct electricity
  • Seamless knit construction protects hands without sacrificing comfort or dexterity
  • Knit Wrist helps prevent dirt and debris from entering the glove
  • PVC dots provide enhanced grip and extra cut and abrasion resistance
  • Color coded hems for easy size identification
  • Custom styles and modifications available
Applications
  • Cut Resistance with Light Heat Protection
  • Automotive Applications
  • Glass Operations
Performance Data
A3XX
  • Cut Level: A3
    Test Method: ASTM F2992-15

ANSI/ISEA has released a new edition of the ANSI/ISEA 105 standard (2024 ed). The changes include a new standardized glove label for easier identification of key protection levels for both distributors and end-users. The new pentagon marking was created to simplify and standardize the identification of protective glove performance levels, including abrasion, cut, and puncture resistance. By consolidating this information into a single, easily recognizable label, it improves usability for workers and reduces the risk of selecting inadequate protection. Learn more.

  • Cut Level: A3
  • 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.

Documents & Downloads

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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