The chef at our school recommends a heavy duty chainmail like the one...
...in this link.
He says the accident prone amongst us need more protection than some of the ones made for the kitchen provide, adding, "there's nothing more frustrating than spending a bunch of money on a fancy glove and then having it fail when needed".
I doubt she'll be happy with the Kevlar...so bulky...
But this might be something in between...
When I was still in the Food Service Dept. we had a special glove for handling and cleaning the Hobart Slicer...basically, a steel thread or two woven into the knit of the gloves. Not enough so you have no feeling and tactile sensation, but enough so that you won't get cut badly. You might get nicked, but there won't be sutures needed. Scroll all the way to the bottom of the page.