Endoscopic calf reduction is a surgical procedure aimed at thinning of muscle tissue with an electric knife (a knife that cuts the tissue with the help of electric current and heat). Thus, the natural form of calves is preserved. This calf reduction method is the most widespread in South Korea.
The partial resection takes 1-2 hours. The technique is popular due to small skin incisions, possibility to make individual calf shape, and short-term recovery period (3-4 weeks).
The endoscopic procedure is still a surgery, so specialists also remove healthy muscle tissue. It is a partial reduction and the calf volume does not decrease as much as when the muscle is completely removed. If the surgeon cannot make the cut surface smooth, the roughness of the contour may remain noticeable. So choosing a highly-qualified specialist is crucial.