2-Ply DuPont™ Kevlar® Sleeve with Leather Patch
10-KSTOLP
Color:
Offers arm cut protection for applications that require large object handling, perfect for reach application protection. Ideal for glass operations, metal stamping, sheet metal, automotive, food applications, electrical and light heat applications.
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.
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.
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.
The ANSI/ISEA 105-2016 standard outlines test methods for contact heat and scored from 0-5. The ASTM F1060-18 test is used to test conductive heat resistance against gloves and PPE. Measuring the highest contact temperature for which the time to second-degree burn is at least 15 seconds and the alarm time is at least four seconds. Learn More
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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